Add the ground almonds, polenta, baking powder, caster sugar and eggs, and give a good long blitz to combine. Remove the cake to a wire rack. Keep the gluten-free recipes coming please! Just a note of caution if baking this to be gluten free. For the cake, beat together the butter and sugar until light with an electric whisk. Cook it for 7min. Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool. If you’re using apricot jam to decorate, you may want to warm it a little first so that it’s easier to spread; rose petal jam is so lusciously soft-set, it shouldn’t need any help. Remove the cake to a wire rack. Remove 5 of the dried … Preheat the oven to 180C/160C Fan/Gas 4. Preheat the … 250 g tub mascarpone. Read about our approach to external linking. 12 ingredients. 20-centimeter (8-inch) round springform cake tin Put the dried apricots into a small saucepan, cover them with the cold water, and drop in the cracked cardamom pods with their fragrant seeds. They were blitzed with the ground almonds etc then used the sliced orange rind and syrup on the top as a decoration. Grease the sides of the springform cake tin and line the bottom with baking parchment. Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool. I really love this recipe. Apricot almond cake with rosewater and cardamom. Preheat the oven to 180°C/160°C Fan/gas mark 4/350ºF. Pour and scrape out the sticky contents of the pan into the bowl of a food processor. This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. A PERFECT cake recipe! Recipe by BBC Food. It is the best cake I have ever made. 589. I'm Indian and the notes of rose, pistachio and almond reminded me of the flavours of the desserts of my own country. For this recipe you will need a 20cm/8in round springform cake tin and a food processor. I made this yesterday - I added extra ground cardamom , extra rose water and some raw ground pistachio meal to the batter ( I’m Greek I love those flavors) - for the topping I had rose petal jam from a Greek Orthodox monastery from last summer (it was gorgeous) . I recommend using a 9-inch round Springform pan instead of a standard cake pan, so you can remove the finished cake without it crumbling apart. To defrost, unwrap and leave it (still on the tin base) on a plate at room temperature for about 4 hours. Stir a teaspoon of lemon juice into the jam and brush over the top of the cake, then sprinkle with the chopped pistachios and leave the cake to cool in its tin before removing to a plate. 4 tbsp. Some non-stick greasing sprays contain gluten. Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool. I taste a hint of rose in the background but can't notice the cardamom, so next time I may use a bit more of that ( I love cardamom). X. I wanted to bake a gluten free alternative for a coffee morning and had made the clementine cake before so thought I would try this one. I try to eat this fruit as much as can, but also make a few jars of apricot jam to give to friends, galette, replacing peaches in the recipe, fruit cobbler, and, of course, this divine dessert – French apricot and almond cake. No sugary icing to be scraped off. And love that I can just throw it all in my magimix. Refrigerated. This cake was a lovely, moist delight. Add the ground almonds, polenta, baking powder, caster sugar and eggs, and give a good long blitz to combine. Pour and scrape out the sticky contents of the pan into the bowl of a food processor. This kind of cake also has an almost mousse-like texture that is unlike anything else. Bake for 40 minutes, though if the cake is browning up a lot before it’s actually ready, you may want to cover loosely with foil at the 30-minute mark. Nigella says: “Using ground almonds instead of flour make this c… Article by Laura Williams Open the top of the processor, scrape down the batter, add 2 teaspoons of lemon juice and the rosewater, and blitz again. It looked and smelt beautiful. In the bowl of a stand mixer fitted with the paddle attachment cream butter and sugar together at … One of the things that makes this so easy, is that you can throw all the ingredients into a food processor. FREEZE NOTE: The cake can be made ahead and frozen for up to 3 months (though the nuts may soften slightly on defrosting). STORE NOTE: Store in an airtight container in a cool place for 5–7 days. I found the cake a bit too sweet for my taste so I might take out a couple of tbsps of sugar next time and serve it with something tart like a dollop of craime fraiche. Stir a teaspoon of lemon juice into the jam and brush over the top of the cake, then sprinkle with the chopped pistachios and leave the cake to cool in its tin before unspringing and removing to a plate. The stone fruit season, especially the apricot one, is short, just a few weeks. This definitely has a Middle Eastern vibe to it and I’d say it tastes even better on 2nd day for some strange reason. Put on the heat, then bring to the boil and let it bubble for 10 minutes – don’t stray too far away from the pan, as by the end of the 10 minutes the pan will be just about out of water and you want to make sure it doesn’t actually run dry as the apricots will absorb more water as they cool. https://www.bbc.co.uk/food/recipes/apricot_almond_cake_with_90181 Sooooo delish!! Mix all the dry ingredients together, then fold them gradually … Arrange the apricot halves around the circumference of the tin. Soak apricots overnight in 2 cups cold water, or cover with 2 cups hot water and soak until swollen and softened, 2 to 3 hours. #Glutenfree apricot almond cake with rose and cardamom. Remove 5 of the dried apricots and tear each in half, then set aside for the time being. Rosewater can be a tricky ingredient: a little, and it’s all exotic promise; a fraction too much and we’re in bubblebath territory. Yes, summer is calling. Remove 5 of the dried apricots and tear each in half, then set aside. Tips for Making Easy Apricot Cake. This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. Add the egg a little at a time, then the zest and almond extract. But if you don’t have one, simply chop the prepared dried apricots and cardamom seeds very finely and then beat together with the remaining cake ingredients. Prepare masala: In a small bowl, … https://thehappyfoodie.co.uk/recipes/golden-apricot-and-marzipan-loaf-cake Has anyone tried this? Thank you {% member.data['first-name'] %}.Your comment has been submitted. I've made this cake twice in one week using some candied blood oranges and their syrup instead of the apricots. Nigella Lawson served up delicious apricot and almond cake with polenta, pistachios, rosewater and cardamom on Simply Nigella. Produce. Everyone needs an easy almond cake on their radar, as they are often naturally gluten and dairy-free, such as Nigella Lawson's apricot almond cake. It is very simple, and the combination of apricots, rosewater and cardamom is so fragrant and gorgeous - it was devoured in no time! Maybe more cardamom? https://www.notquitenigella.com/2017/11/28/apricot-cake-recipe https://www.nigella.com/ask/apricots-for-apricot-almond-cake Wrap the fully cooled cake (still on the springform tin base) tightly in a double layer of clingfilm and a layer of foil. Grease the sides of your springform cake tin and line the bottom with baking parchment. 40 g (1½oz) icing sugar, plus extra to dust. This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. (All are used in the Apple-Cream Cheese Bundt Cake pictured above) Some recipes also call for ground cloves and allspice, which are strong and pungent—a little bit … Cool it down add the vanilla water to the beaten eggs with almonds, stir it and then pour it over the apricots, Slide in to a oven for 30 m on 180 C, blush the flake's on a pan and sprinkle over the warm dessert. 150 g Ready-to-eat dried apricots. In hot weather (or if the central heating’s on) keep in fridge. 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