Persian-Inspired Apricot and Almond Delight
Indulge in a Persian-inspired cake that effortlessly combines the tender sweetness of apricots with the aromatic allure of rosewater and cardamom. This exquisite almond cake is not just a delight for the taste buds, but also a feast for the senses. It's the epitome of elegance and simplicity, offering a rich tapestry of flavors with every bite. Adapted from Nigella's culinary genius, this cake brings together exotic Middle Eastern flavors in a modern and sumptuous dessert that's easy to prepare, yet renders every occasion special. Whether it's for a tea party or an after-dinner treat, this cake is sure to captivate and enchant.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
dried apricots
150 g (none)
cold water
250 ml (none)
cardamom pods
2 (cracked)
ground almonds
200 g (none)
fine polenta
50 g (not instant)
baking powder
1 teaspoon (gluten-free if required)
caster sugar
150 g (none)
eggs
6 large (none)
lemon juice
2 teaspoons (divided)
rose water
1 teaspoon (none)
nonstick cooking spray or sunflower oil
as needed (for greasing)
rose petals or apricot jam
2 teaspoons (none)
very finely chopped pistachios
2 1/2 teaspoons (none)
Instructions
1
Prepare your equipment by greasing a 20cm/8-inch round springform cake tin and lining its base with baking parchment.
2
Place dried apricots into a small saucepan. Add cold water and cracked cardamom pods. Bring to a boil on medium heat and let simmer for 10 minutes. Be vigilant to ensure the water doesn't evaporate completely.
3
Remove the saucepan from heat and let the apricots cool in the pan. Preheat your oven to 180°C/gas mark 4/350°F.
4
Set aside 5 apricots, tearing each into halves. Discard the cardamom husks.
5
Transfer the remaining apricots along with their soaking liquid into a food processor. Add in the ground almonds, polenta, baking powder, caster sugar, and eggs. Blend until a smooth batter forms.
6
Open the processor, scrape down the sides, add 2 teaspoons of lemon juice and rosewater. Blend again until fully combined.
7
Pour the batter into the prepared cake tin, smoothing the top with a spatula. Arrange the apricot halves around the edge of the batter.
8
Bake in the preheated oven for 40 minutes. If browning too quickly, cover loosely with foil at the 30-minute mark. Use a cake tester to check readiness — it should come out clean or with few crumbs.
9
Once baked, transfer the cake to a wire rack. If using jam for decoration, warm slightly for ease of spreading. Mix in the remaining lemon juice and apply over the cake's surface. Sprinkle finely chopped pistachios over the top.
10
Allow the cake to cool completely in its tin before removing. Serve and enjoy!
11
For storage, place in an airtight container up to 7 days in a cool spot. Refrigerate during warm weather.
12
To freeze, wrap the cooled cake (still on tin base) in clingfilm and foil. Freeze up to 3 months. Defrost on a plate at room temperature for about 4 hours.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Persian-Inspired Apricot and Almond Delight?
It is a tender almond and polenta cake that combines the sweetness of apricots with aromatic rosewater and cardamom, inspired by Middle Eastern flavors and Nigella Lawson's recipes.
Is this cake gluten-free?
Yes, this cake is gluten-free provided that you use gluten-free baking powder, as it uses ground almonds and polenta instead of wheat flour.
How many eggs are required for this recipe?
The recipe calls for 6 large eggs to be blended into the batter.
What type of apricots should I use?
You should use 150g of dried apricots, which are simmered in water before being added to the cake.
How do I prepare the apricots for the batter?
Place the dried apricots in a saucepan with 250ml of cold water and 2 cracked cardamom pods. Bring to a boil and simmer for 10 minutes until softened.
Should I use the apricot soaking liquid?
Yes, you should transfer the simmered apricots along with their remaining soaking liquid into the food processor.
How much ground almonds are needed?
The recipe requires 200g of ground almonds.
What kind of polenta is best for this cake?
Use 50g of fine polenta. Ensure it is not the instant variety.
What role does cardamom play in this recipe?
Cardamom pods are used to infuse the apricots with a warm, aromatic flavor during the simmering process.
When do I add the rosewater?
Add 1 teaspoon of rosewater to the food processor after the initial blending of the main ingredients, then blend again to combine.
What size cake tin is recommended?
Use a 20cm or 8-inch round springform cake tin.
How should I prepare the baking tin?
Grease the tin with nonstick spray or sunflower oil and line the base with baking parchment.
What is the correct oven temperature for baking?
Preheat your oven to 180°C, gas mark 4, or 350°F.
How long does the cake need to bake?
The cake should bake for approximately 40 minutes.
What if the cake starts browning too fast in the oven?
If it browns too quickly, cover it loosely with foil at the 30-minute mark.
How do I test if the cake is done?
Use a cake tester or skewer; it should come out clean or with just a few moist crumbs.
How are the reserved apricots used for decoration?
Set aside 5 apricots, tear them into halves, and arrange them around the edge of the batter before baking.
What do I use for the cake glaze?
You can use warmed apricot jam mixed with lemon juice to glaze the surface of the cake.
What is the final decorative topping?
Sprinkle 2 1/2 teaspoons of very finely chopped pistachios over the glazed top.
Can I use rose petals for decoration?
Yes, rose petals are suggested as an alternative or addition to apricot jam for decoration.
How long should the cake cool before removing it from the tin?
Allow the cake to cool completely in its tin on a wire rack before attempting to remove it.
What is the best way to store this cake?
Store it in an airtight container in a cool spot.
How long will the cake stay fresh?
The cake will keep for up to 7 days when stored properly.
Should I refrigerate the cake?
Refrigeration is recommended only during particularly warm weather.
Is this cake freezer-friendly?
Yes, you can freeze the cooled cake, still on its tin base, wrapped in clingfilm and foil.
How long can the cake be frozen?
The cake can be frozen for up to 3 months.
How do I defrost the cake?
Defrost the cake on a plate at room temperature for approximately 4 hours.
Who is the original inspiration for this recipe?
This recipe is adapted from Nigella Lawson's culinary work.
What occasions is this cake suitable for?
It is perfect for tea parties, as an after-dinner treat, or for any special occasion.
How much caster sugar is used?
The recipe requires 150g of caster sugar.