Ingredients

Steps

• 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.