Nigella’s Apricot Almond Cake is made with dried apricots, cardamom pods, ground almonds, fine polenta, baking powder, caster sugar, eggs, lemon juice, and rosewater. This delicious Apricot Almond Cake recipe creates a delightful dessert that takes about 1 hour to prepare and can serve up to 8 people.
Ingredients Needed:
For the Cake
- 150g ready-to-eat dried apricots
- 2 cardamom pods (cracked)
- 200g ground almonds
- 50g fine polenta (not instant)
- 1 tsp baking powder (gluten-free if required)
- 150g caster sugar
- 6 large eggs
- 2 tsp fresh lemon juice
- 1 tsp rosewater
- Nonstick spray (or sunflower oil for greasing)
To Decorate
- 2 tsp apricot jam (or rose petal jam)
- 1 tsp fresh lemon juice
- 2½ tsp very finely chopped pistachios
How To Make Apricot Almond Cake:
- Prepare the Apricots: Put the dried apricots in a small saucepan, cover with 250ml (1 cup) of cold water, and add the cracked cardamom pods. Bring to a boil and simmer for 10 minutes, making sure it doesn’t run dry. Remove from heat and let cool.
- Preheat the Oven: Preheat your oven to 180°C (160°C Fan/gas mark 4/350ºF). Grease a 20cm (8-inch) round springform cake tin and line the bottom with baking parchment.
- Blend the Ingredients: Remove 5 dried apricots, tear each in half, and set aside. Discard the cardamom husks, leaving the seeds in the pan. Pour the apricot mixture into a food processor, add ground almonds, polenta, baking powder, caster sugar, and eggs. Blitz until well combined. Scrape down the sides, add lemon juice and rosewater, then blitz again.
- Bake the Cake: Pour the batter into the prepared tin, smoothing the top with a spatula. Arrange the apricot halves around the edge. Bake for 40 minutes; if it browns too quickly, cover loosely with foil after 30 minutes. The cake is done when it pulls away from the edges and a tester comes out with a few damp crumbs.
- Decorate: Let the cake cool on a wire rack. If using apricot jam, warm it slightly for easier spreading. Mix in lemon juice and brush over the top of the cake. Sprinkle with chopped pistachios and allow to cool in the tin before removing.
Recipe Tips
- Soak the Apricots Well: Make sure to soak the dried apricots in water long enough. This helps them soften and enhances their flavor in the cake.
- Check for Freshness: Use fresh ground almonds for the best flavor. If possible, grind your own from whole almonds for a fresher taste.
- Monitor Baking Time: Keep an eye on the cake as it bakes. If it starts to brown too much before it’s done, cover it loosely with foil to prevent burning.
- Let It Cool Properly: Allow the cake to cool in the tin for at least 10 minutes before removing it. This helps it set and makes it easier to take out without breaking.
- Decorate When Cool: Only add the jam and pistachios once the cake is completely cool. This ensures the toppings stick well and look beautiful.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover Apricot Almond Cake cool to room temperature. Then, wrap it tightly in cling film or put it in an airtight container. Store it in the fridge for up to 3 days.
- Freeze: You can freeze leftover Apricot Almond Cake if you have leftovers. Wrap it well in cling film and then in foil to prevent freezer burn. It can be frozen for up to 3 months. To thaw, place it in the fridge overnight before serving.
- Reheating: To reheat leftovers of the Apricot Almond Cake, place a slice in the microwave for about 15-20 seconds or warm it in a preheated oven at 160°C (320°F) for 5-10 minutes, ensuring it stays moist.
Nutrition Facts
Serving Size: 1 slice (approx. 100g)
- Calories: 360
- Total Fat: 20g
- Saturated Fat: 2g
- Cholesterol: 120mg
- Sodium: 50mg
- Potassium: 220mg
- Total Carbohydrate: 38g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 10g
Try More Nigella Lawson Recipes:
- Nigella Bundt Cake
- Nigella Sticky Toffee Pudding
- Nigella Cookie Dough Pots
- Nigella Coffee And Walnut Loaf Cake
- Nigella Marmalade 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
Nigella Apricot Almond Cake
Description
Nigella’s Apricot Almond Cake is made with dried apricots, cardamom pods, ground almonds, fine polenta, baking powder, caster sugar, eggs, lemon juice, and rosewater. This delicious Apricot Almond Cake recipe creates a delightful dessert that takes about 1 hour to prepare and can serve up to 8 people.
Ingredients
For the Cake
To Decorate
Instructions
- Prepare the Apricots: Put the dried apricots in a small saucepan, cover with 250ml (1 cup) of cold water, and add the cracked cardamom pods. Bring to a boil and simmer for 10 minutes, making sure it doesn’t run dry. Remove from heat and let cool.
- Preheat the Oven: Preheat your oven to 180°C (160°C Fan/gas mark 4/350ºF). Grease a 20cm (8-inch) round springform cake tin and line the bottom with baking parchment.
- Blend the Ingredients: Remove 5 dried apricots, tear each in half, and set aside. Discard the cardamom husks, leaving the seeds in the pan. Pour the apricot mixture into a food processor, add ground almonds, polenta, baking powder, caster sugar, and eggs. Blitz until well combined. Scrape down the sides, add lemon juice and rosewater, then blitz again.
- Bake the Cake: Pour the batter into the prepared tin, smoothing the top with a spatula. Arrange the apricot halves around the edge. Bake for 40 minutes; if it browns too quickly, cover loosely with foil after 30 minutes. The cake is done when it pulls away from the edges and a tester comes out with a few damp crumbs.
- Decorate: Let the cake cool on a wire rack. If using apricot jam, warm it slightly for easier spreading. Mix in lemon juice and brush over the top of the cake. Sprinkle with chopped pistachios and allow to cool in the tin before removing.
Notes
- Soak the Apricots Well: Make sure to soak the dried apricots in water long enough. This helps them soften and enhances their flavor in the cake.
- Check for Freshness: Use fresh ground almonds for the best flavor. If possible, grind your own from whole almonds for a fresher taste.
- Monitor Baking Time: Keep an eye on the cake as it bakes. If it starts to brown too much before it’s done, cover it loosely with foil to prevent burning.
- Let It Cool Properly: Allow the cake to cool in the tin for at least 10 minutes before removing it. This helps it set and makes it easier to take out without breaking.
- Decorate When Cool: Only add the jam and pistachios once the cake is completely cool. This ensures the toppings stick well and look beautiful.
Nigella Apricot Almond Cake