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Apricot & Almond Cake
by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
A fruity and aromatic cake; the perfect accompaniment to an afternoon cup of tea.
Preparation Time: 2 hours 20 minutes
Cooking Time: 1 hour
Makes: 1 loaf
150g sulphured dried apricots
250ml boiling water
200g ground almonds
10g almond flakes
50g polenta
7 cardamom pods
1 tsp baking powder
2 tsp lemon juice
2 tsp apricot jam
3 tsp rose water
3 tbsp Truvia sweetener (or 150g caster sugar)
6 eggs
Method
Soak apricots and cardamom pods in boiling water for two hours, then drain.
Pre-heat oven to 180 ༠C/ 160 ༠C fan/375 ༠F/5 Gas.
Remove the cardamom seeds from the husks and blitz with the apricots in a food processor.
Beat in the ground almonds, polenta, baking powder, sweetener/sugar, lemon juice, and 2 teaspoons rose water.
Pour the cake mixture into a loaf tin and bake in the oven.
Heat 1 teaspoon rosewater with apricot jam and brush it over the top of the cake.
Sprinkle almonds on top.
Categories
#Cardamom
#Apricots
#Cake
#Almonds
#Nuts
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