Apricot Almond Cake With Rosewater and Cardamom | Nigella's Recipes | Nigella Lawson
This is invitingly easy to make, and while I love the poetry of its ingredients, the cake doesn’t overwhelm with its Thousand-and-One-Nights scent.
Keywords
- Gluten Free
- Partytime
- Sociable
- Sweet
- Birthdays
- Summer
- Dairy Free
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Ingredients
- 150 grams ready to eat dried apricots
- 2 cardamom pods (cracked)
- 200 grams ground almonds
- 50 grams fine polenta (not instant)
- 1 teaspoon baking powder (gluten-free if required)
- 150 grams caster sugar
- 6 large eggs
- 2 teaspoons fresh lemon juice
- 1 teaspoon rosewater
- nonstick spray (or sunflower oil for greasing)
- 2 teaspoons apricot jam (or rose petal jam)
- 1 teaspoon fresh lemon juice
- 2½ teaspoons very finely chopped pistachios
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