Nigella Lawson's apricot almond cake with rosewater and cardamom is so light and fragrant (Image: Getty) Nigella Lawson shared in Simply Nigella the recipe for a simple yet fragrant cake that is light and fluffy, and that all your guests will love. According to the star chef, this dessert is “simple, beautiful, fragrant and beguiling” and it serves eight to 10 people, making it ideal for any gatherings this summer. How to make Nigella Lawson's apricot almond cake with rosewater and cardamom Ingredients 150g/51⁄2oz ready-to-eat dried apricots Two cardamom pods, cracked 200g/7oz ground almonds 50g/13⁄4oz fine polenta (not instant) One tsp baking powder (gluten-free if required) 150g/51⁄2oz caster sugar Six large free-range eggs Two tsp lemon juice One tsp rosewater non-stick cooking spray or sunflower oil for greasing Read more Barbecue expert says 'you must throw out' popular cooking tool Nigella Lawson’s apricot almond cake with rosewater and cardamom is ideal for summer days out (Image: Getty) To decorate Two tsp rose petal or apricot jam One tsp lemon juice 2.
5 tsp very finely chopped pistachios Instructions Place the dried apricots in a small saucepan, cover them with 250ml/9fl oz of cold water, and add the cracked cardamom pods with their seeds. Heat the mixture until it boils, then let it simmer for 10 minutes. function loadOvpScript(){let el=document.
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