Apricot, rose and cardamom cake

Adapted from Nigella’s recipe.


~15 dried apricots

3 cracked cardamom pods


200g ground almonds

80g cornmeal/fine polenta

200g caster sugar

6 eggs

2 tsp lemon juice

2 tsp rosewater

For the topping:

apricot jam

handful of pistachios, deshelled and crushed

1 large fig



  1. Put the dried apricots and cracked cardamom pots into a pan of cold water and bring to the boil. After about 15 minutes turn off the pan and leave to cool.
  2. Preheat the oven to 180 degrees C, grease a cake tin and line with greaseproof paper.
  3. Remove the cardamom husks and leave the seeds. Blend the apricot mix in a blender until smooth.
  4. Add all of the dry ingredients to a bowl and mix.
  5. Whisk the eggs then add this to the dry ingredients along with the apricot blend and mix.
  6. Mix in the lemon juice and rosewater.
  7. Bake for 35-40 minutes.
  8. Remove from oven and leave to cool.
  9. Crush pistachios using a pestle and mortar.
  10. Add 1 tsp of lemon juice to some apricot jam and spread over the top of the cake.
  11. Cut a large fig into three equal segments and place in the middle of the cake. Finish by dusting with the pistachio crumbs.


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