Ingredients for Apricot Almond Cake With Rosewater Cardamom
- 200g dried apricots (plus 5 dried apricots for garnish)
- 1 cup cold water
- 4 green cardamom pods
- 150g ground almonds (almond meal)
- 50g polenta
- 2 tsp baking powder
- 150g caster sugar (superfine sugar)
- 3 large eggs
- 3 tsp lemon juice (2 tsp for batter, 1 tsp for glaze)
- 1 tbsp rose water
- As needed, for greasing cake tin
- Not directly used; rose petal jam is an optional alternative for apricot jam in the glaze
- 25g chopped pistachios
- Parchment paper, for lining tin
- Flour, for dusting tin
- 50g apricot jam (optional, for glaze)
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How to Make Apricot Almond Cake With Rosewater Cardamom
- **Prepare the Apricots:** In a small saucepan, combine 200g dried apricots, 1 cup cold water, and 4 green cardamom pods (lightly cracked to release seeds). Bring to a boil, then reduce heat and simmer for 10 minutes, or until most of the water is absorbed. Remove from heat and let cool completely.
- **Preheat & Prep:** Preheat oven to 180°C (350°F/Gas Mark 4). Grease and flour an 8-inch (20cm) springform cake tin. Line the bottom with parchment paper.
- **Set Aside Apricots:** Remove 5 apricots and cut each in half. Set aside for garnish.
- **Process Ingredients:** Discard cardamom pods. In a food processor, combine the cooled apricots (including their liquid), 150g almond meal, 50g polenta, 2 tsp baking powder, 150g superfine sugar, and 3 large eggs. Process until well combined.
- **Incorporate Flavors:** Stop the food processor, scrape down the sides, add 2 tsp lemon juice and 1 tbsp rosewater. Process again until just combined.
- **Assemble & Bake:** Pour batter into the prepared tin and smooth the top. Arrange the reserved apricot halves around the circumference of the tin. Bake for 40-45 minutes, or until a cake tester inserted into the center comes out with a few moist crumbs. If browning too quickly, loosely cover with foil after 30 minutes.
- **Cool & Glaze:** Let the cake cool in the tin for 10 minutes before releasing the sides. Transfer to a wire rack to cool completely.
- **Prepare Glaze (optional):** Warm 50g apricot jam (or rose petal jam) with 1 tsp lemon juice. Brush over the cooled cake.
- **Garnish & Serve:** Sprinkle with 25g chopped pistachios. Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
119g
Fat
10g
Carbs
13g
