Nigella Apricot Almond Cake

Nigella Apricot Almond Cake recipe is made with dried apricots, cardamom pods, ground almonds, fine polenta, baking powder, caster sugar, eggs, fresh lemon juice, and rosewater this recipe takes a total of 60 minutes to make and serves 8 people.

Try More Nigella Lawson Recipes:

• Nigella Bundt Cake
• Nigella Sticky Toffee Pudding
• Nigella Cookie Dough Pots

🧡 Why You’ll Love This Apricot Almond Cake Recipe:

• The blend of apricots and almonds provides a unique and delightful flavor experience.
• It’s a gluten-free dessert that still tastes amazing and rich.
• The recipe is easy to follow, making it perfect for both beginners and experienced bakers.
• The rosewater adds a fragrant, elegant touch that enhances the overall taste.

❓ What Is Nigella Apricot Almond Cake Recipe?

Nigella Apricot Almond Cake is a flavorful dessert made with dried apricots, cardamom pods, ground almonds, polenta, baking powder, caster sugar, eggs, lemon juice, and rosewater this gluten-free cake has a moist nutty texture and a fragrant taste.

🍑 Nigella Apricot Almond Cake Ingredients

FOR THE CAKE

• 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)

TO DECORATE

• 2 teaspoons apricot jam (or rose petal jam)
• 1 teaspoon fresh lemon juice
• 2½ teaspoons very finely chopped pistachios

🥮How To Make Nigella Apricot Almond Cake

1. Put dried apricots in a small pan, cover with 250ml/1 cup water, and add cracked cardamom pods.
2. Heat, bring to boil, and let simmer for 10 minutes. Ensure the pan doesn’t dry out.
3. Remove from heat, place on a cool surface, and let the apricots cool.
4. Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF. Grease and line a springform cake tin.
5. Remove 5 apricots, tear them in half, and set aside. Discard cardamom husks.
6. Pour pan contents into a food processor. Add ground almonds, polenta, baking powder, sugar, and eggs. Blend well.
7. Add 2 teaspoons lemon juice and rosewater, blend again, and pour into the prepared tin. Smooth the top.
8. Arrange apricot halves around the tin’s edge.
9. Bake for 40 minutes, covering with foil if browning too much at 30 minutes. The cake is ready when firm and pulling away from the tin edges.
10. Cool the cake on a wire rack. Brush with warmed apricot or rose petal jam mixed with a teaspoon of lemon juice.
11. Sprinkle with chopped pistachios and let the cake cool before removing from the tin.

💭 Recipe Tips:

• Ensure all ingredients are at room temperature: cold ingredients can cause the batter to curdle, affecting the cake’s texture.
• Use fresh baking powder: expired baking powder can result in a dense cake that doesn’t rise properly.
• Mix batter until just combined: overmixing can make the cake tough and dense.
• Check apricots for added sugar: use unsweetened dried apricots to control the cake’s sweetness.

🍦 What To Serve With Apricot Almond Cake?

Serve Apricot Almond Cake with a dollop of Mascarpone Icing, Panna Cotta, or a drizzle of Salted Caramel Sauce for drinks enjoy with Poinsettia Cocktail.

🎚 How To Store Leftovers Apricot Almond Cake?

• In The Fridge. Store leftovers apricot almond cake in an airtight container at room temperature for up to 3 days ensuring it stays moist and fresh.
• In The Freezer. Wrap leftovers apricot almond cake tightly in plastic wrap then foil and freeze for up to 3 months.

🥵 How To Reheat Leftovers Apricot Almond Cake?

• In The Microwave: Slice leftovers apricot almond cake and place it on a microwave-safe plate heat for up 2-3 minutes until warm but not hot.
• In The Oven: Preheat oven to 300°F (150°C) wrap leftovers apricot almond cake in foil and heat for up 3-4 minutes checking for desired warmth.

FAQ’S

Try More Nigella Lawson Recipes:

• Nigella Coffee And Walnut Loaf Cake
• Nigella Marmalade Cake
• Nigella Italian Christmas Cake

Nigella Apricot Almond Cake Nutrition Facts

Amount Per Serving

• Calories: 330 kcal
• Total Fat: 20g
• Saturated Fat: 2.5g
• Cholesterol: 70mg
• Sodium: 55mg
• Total Carbohydrates: 28g
• Dietary Fiber: 4g
• Sugars: 19g
• Protein: 10g