Apricot Almond Cake with Rosewater and Cardamom

A fragrant, simple cake made with dried apricots, ground almonds, polenta, and rosewater, topped with jam and pistachios.

Vegetarian Dessert Gluten Free Cake Almond Apricot

Estimated Nutrition

Calories

384.1

kcal / serving

3072.5 kcal total

Carbs

32.7g

per serving

261.2 g total

Fat

22.3g

per serving

178.4 g total

Protein

13.2g

per serving

105.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Baking Powder

gluten-free if required

150

Caster Sugar

CondimentsSauces

tsp

Rose Petal Jam

or apricot jam, for decoration

Dairy

piece

Eggs

large, free-range

Fruits

150

Apricots

ready-to-eat dried

tsp

Lemon Juice

tsp

Lemon Juice

for decoration

GrainsCereals

Polenta

fine, not instant

NutsSeeds

piece

Cardamom Pods

cracked

200

Almonds

ground

2.5

tsp

Pistachios

very finely chopped, for decoration

OilsFats

piece

Sunflower Oil

for greasing

Other

tsp

Rosewater

Method

Boil dried apricots and cardamom in 250ml water for 10 minutes then let cool.

Preheat oven to 180°C and line a 20cm springform tin with parchment.

Reserve five apricot halves and discard cardamom husks while keeping the seeds.

Process the pan contents with almonds, polenta, baking powder, sugar, and eggs until combined.

Add lemon juice and rosewater to the batter and blitz again before smoothing into the tin.

Bake for 40 minutes at 180°C until the cake is firm and pulls away from the edges.

Glaze the warm cake with jam mixed with lemon juice and sprinkle with chopped pistachios.