Best Apricot Almond Cake With Rosewater And Cardamom Recipes
APRICOT ALMOND CAKE WITH ROSEWATER AND CARDAMOM
This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. I've been making this sort of cake, in one form or another, since my clementine cake in How To Eat, and I can't help but feel, with a certain calm excitement, that it has reached its apogee here. For this recipe you will need a 20cm/8in round springform cake tin and a food processor.
Provided by Nigella Lawson
Categories Cakes and baking
Yield Serves 8-10
Number Of Ingredients 13
Steps:
- Put the dried apricots into a small saucepan, cover them with 250ml/9fl oz cold water, and drop in the cracked cardamom pods with their fragrant seeds. 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. Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool.
- Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of the springform cake tin and line the bottom with baking parchment.
- Remove 5 of the dried apricots and tear each in half, then set aside. Discard the cardamom husks, leaving the seeds in the pan.
- Pour and scrape out the sticky contents of the pan into the bowl of a food processor. Add the ground almonds, polenta, baking powder, caster sugar and eggs, and give a good long blitz to combine.
- Open the top of the processor, scrape down the batter, add 2 teaspoons of lemon juice and the rosewater, and blitz again. Scrape into the prepared tin and smooth with a spatula. Arrange the apricot halves around the circumference of the tin.
- 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. When it's ready, the cake will be coming away from the edges of the tin, the top will feel firm, and a cake tester will come out with just one or two damp crumbs on it.
- Remove the cake to a wire rack. 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. 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.
APRICOT ALMOND CAKE WITH ROSEWATER AND CARDAMOM
This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. I've been making this sort of cake, in one form or another, since my clementine cake in "How To Eat," and I can't help but feel, with a certain calm excitement, that it has reached its apogee here. This is invitingly easy to make, and while I love the poetry of its ingredients, the cake doesn't overwhelm with its Thousand-and-One-Nights scent. Rosewater can be a tricky ingredient: a little, and it's all exotic promise; a fraction too much and we're in bubble bath territory. One of the things that makes this so easy, is that you can throw all the ingredients into a food processor. 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.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 20m
Yield 8 to 10 slices
Number Of Ingredients 14
Steps:
- 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. 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.
- Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool. Preheat the oven to 180 degrees C/gas mark 4/350 degrees F. Grease the sides of your springform cake tin and line the bottom with baking parchment.
- Remove 5 of the dried apricots and tear each in half, then set aside for the time being. Discard the cardamom husks, leaving the seeds in the pan.
- Pour and scrape out the sticky contents of the pan into the bowl of a food processor. Add the almond meal, polenta, baking powder, superfine sugar and eggs, and give a good long blitz to combine.
- Open the top of the processor, scrape down the batter, add 2 teaspoons of lemon juice and the rosewater, and blitz again, then scrape into the prepared tin and smooth with a spatula. Arrange the apricot halves around the circumference of the tin.
- 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. When it's ready, the cake will be coming away from the edges of the tin, the top will feel firm, and a cake tester will come out with just one or two damp crumbs on it.
- Remove the cake to a wire rack. 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. 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.
ALMOND CAKE WITH CARDAMOM AND PISTACHIO
This moist and springy Persian almond cake is generously spiced with ground cardamom (two full teaspoons). We like it with fresh berries. If you want to serve it for Passover, be sure to use kosher for Passover confectioners' sugar; you could also use a tablespoon of matzo meal in place of the tablespoon of almond flour, but the cake is delicious without it.
Provided by Joan Nathan
Categories cakes, dessert
Time 1h30m
Yield One 9-inch cake (10 to 12 servings)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Oil a 9-inch round or square pan and set aside. Using a stand mixer, whisk egg whites until stiff but not dry, and set aside.
- In a medium bowl, combine egg yolks and sugar, and whisk to blend. Whisk in almond extract and oil. Add almond flour and cardamom. Gently stir a third of the whites into the batter, then gently fold in the rest until just incorporated.
- Pour batter into prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool for 10 minutes, then remove from pan and finish cooling on a rack. To decorate, dust with confectioners' sugar and chopped pistachios.
Nutrition Facts : @context http, Calories 644, UnsaturatedFat 10 grams, Carbohydrate 32 grams, Fat 51 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 43 milligrams, Sugar 20 grams, TransFat 0 grams
APRICOT ALMOND CAKE WITH ROSEWATER & CARDAMOM
This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. I've been making this sort of cake, in one form or another, since my clementine cake in How To Eat, and I can't help but feel, with a certain calm excitement, that it has reached its apogee here. One of the things that makes this so easy, is that you can throw all the ingredients into a food processor. 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. (Recipe courtesy Simply Nigella)
Provided by Nigella Lawson
Categories Dessert
Time 1h30m
Yield 8-10 slices
Number Of Ingredients 14
Steps:
- Equipment: 1 x 20cm/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. 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.
- Take the pan off the heat, place on a cold, heatproof surface and let the apricots cool. Preheat the oven to 180°C/gas mark 4/350ºF. Grease the sides of your springform cake tin and line the bottom with baking parchment.
- Remove 5 of the dried apricots and tear each in half, then set aside for the time being. Discard the cardamom husks, leaving the seeds in the pan.
- Pour and scrape out the sticky contents of the pan into the bowl of a food processor. Add the almond meal, polenta, baking powder, superfine sugar and eggs, and give a good long blitz to combine.
- Open the top of the processor, scrape down the batter, add 2 teaspoons of lemon juice and the rosewater, and blitz again, then scrape into the prepared tin and smooth with a spatula. Arrange the apricot halves around the circumference of the tin.
- 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. When it's ready, the cake will be coming away from the edges of the tin, the top will feel firm, and a cake tester will come out with just one or two damp crumbs on it.
- Remove the cake to a wire rack. 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. 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.
- STORE NOTE: Store in an airtight container in a cool place for 5-7 days. In hot weather (or if the central heating's on) keep in fridge.
- FREEZE NOTE: The cake can be made ahead and frozen for up to 3 months (though the nuts may soften slightly on defrosting). Wrap the fully cooled cake (still on the springform tin base) tightly in a double layer of clingfilm and a layer of foil. To defrost, unwrap and leave it (still on the tin base) on a plate at room temperature for about 4 hours.
Nutrition Facts : Calories 342.9, Fat 16.6, SaturatedFat 2.2, Cholesterol 139.5, Sodium 104.1, Carbohydrate 41.5, Fiber 5, Sugar 30, Protein 11.3
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What is Apricot Almond Cake with Rosewater and Cardamom Recipes?
Apricot Almond Cake with Rosewater and Cardamom Recipes is a delicious cake recipe that features a beautiful combination of flavors. This cake is made from apricots and almonds and has a distinctive taste and aroma from the use of rosewater and cardamom.The Ingredients Used in Apricot Almond Cake with Rosewater and Cardamom Recipes
The ingredients used to make this cake are simple and easy to find. They include:- 1 cup of flour
- 1 cup of almond meal
- 1 tsp of baking powder
- 1/4 tsp of salt
- 3/4 cup of sugar
- 1/2 cup of softened butter
- 2 large eggs
- 1 tsp of vanilla extract
- 1/2 cup of milk
- 1/2 tsp of ground cardamom
- 1/2 tsp of rosewater extract
- 1 lb of apricots, pitted and sliced
The Cooking Process for Apricot Almond Cake with Rosewater and Cardamom Recipes
To begin making the Apricot Almond Cake with Rosewater and Cardamom Recipes, you need to preheat your oven to 350°F. You will also need to grease a 9-inch cake pan and sprinkle with some flour. Step 1: Combine the Flour, Almond Meal, Baking Powder, Salt, and Cardamom In a mixing bowl, combine the flour, almond meal, baking powder, salt, and cardamom. Mix until well blended. Step 2: Cream the Butter and Sugar In another mixing bowl, cream the butter and sugar until light and fluffy. Then add the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix well. Step 3: Add the Dry Ingredients and Milk to the Butter and Sugar Mixture Next, gradually add the flour mixture to the butter and sugar mixture, alternating with the milk. Mix until well incorporated. Step 4: Mix in the Rosewater Extract Add the rosewater extract to the cake batter and mix well. Step 5: Arrange the Apricot Slices on the Base of the Cake Pan Arrange the apricot slices on the base of the cake pan, in a circular pattern. Step 6: Pour the Cake Batter Over the Apricot Slices Pour the cake batter over the apricot slices, spreading it evenly with a spatula. Step 7: Bake the Cake Bake the cake in the preheated oven for 45 minutes, or until a toothpick inserted in the center comes out clean. Step 8: Cool and Serve Remove the cake from the oven and let it cool for at least 10 minutes before transferring it to a wire rack to cool completely. Once the cake has cooled, it is ready to serve.The Flavors of Apricot Almond Cake with Rosewater and Cardamom Recipes
The flavors of the Apricot Almond Cake with Rosewater and Cardamom Recipes are subtle yet distinct. The apricots provide a sweet and juicy flavor that pairs well with the nutty taste of the almonds. The addition of cardamom adds a hint of spice to the cake, while the rosewater adds a floral note that balances out the other flavors.Conclusion
In conclusion, Apricot Almond Cake with Rosewater and Cardamom Recipes is a scrumptious cake recipe that combines the tastes of apricots, almonds, cardamom, and rosewater. It is easy to make and perfect for any occasion. Whether you are a fan of fruity cakes or looking for something with a unique flavor profile, this cake is sure to please.
Apricot almond cake with rosewater and cardamom is an exotic dessert perfect for any occasion. It is a rich and flavorful cake that is perfect for those who love a mix of different flavors. The cake is easy to make and can be made by anyone. In this article, we will discuss some valuable tips that will help you make the perfect apricot almond cake with rosewater and cardamom recipe.