Look no further than the Almond Apricot Cardamom Cake Recipe if you want a simple, beautiful, fragrant, and beguiling cake. This recipe combines the nuttiness of almonds, the sweetness of apricots, and the warmth of cardamom for a delightful cake with various flavors and textures.
Whether you’re looking for a gluten-free and lactose-free version of Nigella Lawson’s recipe,or a lemony version with pistachios, or a customizable version with peaches or plums,there’s a recipe out there for you. So why not try your hand at making this delicious cake and impress your friends and family with your baking skills?
Key Almond Apricot Cardamom Cake Ingredients & Why
Almonds provide a nutty flavor and moist texture to this cake.
Dried apricots add sweetness and a chewy texture, often soaked before mixing.
Cardamom, a spice common in Middle Eastern and Indian cuisine, imparts a sweet, floral taste with a hint of citrus, often combined with rosewater for an exotic flavor.
Rosewater, made by steeping rose petals in water, is used in Middle Eastern and Indian cuisine to add a floral essence; combined with cardamom, it creates an exotic flavor in this cake.
Milk adds moisture and richness; almond milk can be used for a vegan version.
Polenta, a type of cornmeal, may be added for a slightly gritty texture and a golden hue.
How Do You Make The Best Almond Apricot Cardamom Cake?
- Place dried apricots in a saucepan with 250ml/1 cup cold water and cracked cardamom pods. Boil for 10 minutes, ensuring it doesn’t run dry.
- Cool apricots after removing the pan from heat. Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF. Grease and line the springform cake tin for baking.
- Remove 5 dried apricots, tear in half, and set aside. Discard cardamom husks, leaving seeds in the pan.
- Empty the pan into a food processor, adding ground almonds, polenta, baking powder, caster sugar, and eggs. Blitz for a seamless blend.
- To prepare, uncover the processor, scrape the batter, and add 2 tsp lemon juice and rosewater. Blitz, transfer to the tin, and smooth with a spatula. Finish by neatly placing apricot halves around the edge.
- Bake for 40 minutes, possibly covering with foil at 30 minutes if browning too much. The cake is done when it pulls away from the tin’s edges, the top is firm, and a cake tester shows just one or two damp crumbs.
- Transfer the cake to a wire rack. If using apricot jam for decoration, gently warm it to ease spreading; rose petal jam is naturally soft and usually doesn’t require heating. Add a teaspoon of lemon juice to the jam, brush it onto the cake’s top, sprinkle with chopped pistachios, and let the cake cool in the tin before removing it to a plate.
Pro Tips For Making Almond Apricot Cardamom Cake Recipe
- To moisten dried apricots for the cake, soak them in liquid before use.
- Opt for freshly ground cardamom pods for a richer, more aromatic flavor.
- Elevate almond flavor by toasting the powder or slices before adding to the batter.
- Enhance your cake with a hint of floral rosewater, but use it sparingly to avoid overpowering other flavors.
- Avoid tough cakes by gently mixing until fully combined, without overmixing.
- Grease your springform pan well for easy cake removal without damage.
- Elevate your cake’s appearance and texture with toppings like sliced apricots, chopped pistachios, or a sprinkle of powdered sugar.
How to Store Almond Apricot Cardamom Cake
- Let the cake cool fully before storing it.
- Keep the cake fresh by storing it in an airtight container.
- Store the container in a cool place for 5-7 days.
- In hot weather or when heating is on, refrigerate the cake.
- Freeze the cake by tightly wrapping it in plastic and aluminum foil. Label with the date and freeze for up to 3 months.
Can You Freeze Almond Apricot Cardamom Cake?
You can freeze almond apricot cardamom cake for up to 3 months. To do so, wrap the fully cooled cake, still in the springform tin, with a double layer of clingfilm and foil. Label and date it before placing it in the freezer. When ready to enjoy, allow it to defrost at room temperature for a few hours.
Frequently Asked Questions About Almond Apricot Cardamom Cake
Is Nigella’s Apricot Almond Cake gluten-free?
Indulge in Nigella’s gluten-free Apricot Almond Cake infused with Cardamom and Rosewater.
What are the ingredients for the Almond Apricot Cardamom Cake recipe on Food52?
Crafting the delectable Almond Apricot Cardamom Cake from Food52 demands eggs, caster sugar, vanilla powder, almond powder, coconut flour, and more.
Is the Apricot and Almond Cake with Orange Cardamom and Ricotta gluten-free?
Savor our gluten-free Apricot and Almond Cake featuring Orange Cardamom and Ricotta.
Can whole wheat flour be used in the recipe for Apricot Almond Cardamom Cake?
In The Saffron Touch blog’s Apricot Almond Cardamom Cake recipe, it mentions 1 cup of flour, but it doesn’t specify if whole wheat flour is suitable.
Almond Apricot Cardamom Cake Recipe
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)
- 2 teaspoons apricot jam (or rose petal jam)
- 1 teaspoon fresh lemon juice
- 2½ teaspoons very finely chopped pistachios
- In a small saucepan, combine dried apricots, 250ml/1 cup of cold water, and cracked cardamom pods with their fragrant seeds. Bring to a boil and simmer for 10 minutes, keeping a close eye to prevent the pan from running dry as apricots absorb water as they cool.
- After removing the pan from heat, allow the apricots to cool. Meanwhile, preheat your oven to 180°C/160°C Fan/gas mark 4/350ºF. Don't forget to grease the sides of your springform cake tin and line the bottom with baking parchment.
- Begin by removing 5 dried apricots, tearing each in half, and setting them aside momentarily. Next, discard the cardamom husks, ensuring the seeds remain in the pan.
- Transfer the sticky pan contents into a food processor. Add ground almonds, polenta, baking powder, caster sugar, and eggs. Give it a thorough blitz for perfect integration.
- Uncover the processor, scrape the batter, add 2 tsp lemon juice and rosewater, blitz, then spread in the tin and arrange apricot halves around the edge.
- Begin baking for 40 minutes. If the cake browns too quickly, consider loosely covering it with foil after 30 minutes. To check for doneness, look for the cake to pull away from the tin's edges, the top to feel firm, and a cake tester to reveal only one or two damp crumbs.
- Place the cake on a wire rack. If using apricot jam for decoration, warm it briefly for easier spreading; rose petal jam usually spreads effortlessly. Add a teaspoon of lemon juice to the jam, brush it onto the cake's top, sprinkle with chopped pistachios, and let the cake cool in the tin before transferring it to a plate.