Best Apricot Almond Cake With Rosewater Cardamom Recipes
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
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.
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Apricot almond cake with rosewater cardamom recipes are a delicious dessert that combines the natural sweetness of apricots with the nuttiness of almonds and the fragrant nature of rosewater and cardamom. This cake is not only tasty but also nutritious as it is made up of natural ingredients that are healthy for the body.
Ingredients
Dry ingredients:
- 2 cups almond flour - 1 tsp baking powder - 1 tsp cardamom powder - 1/4 tsp saltWet ingredients:
- 1/2 cup unsalted butter, melted and cooled - 1/2 cup honey - 4 large eggs - 1 tsp pure vanilla extract - 2 tsp rosewaterFor topping:
- 1/2 cup sliced almonds - 1/2 cup dried apricots, choppedInstructions
1. Preheat the oven to 350°F and prepare a 9-inch cake pan by greasing it with butter and flouring it with almond flour. 2. In a medium-sized bowl, mix together the dry ingredients - almond flour, baking powder, cardamom powder, and salt. 3. In a separate large mixing bowl, whisk together the melted butter, honey, eggs, vanilla extract, and rosewater until well combined. 4. Add the dry ingredients to the wet mixture in batches and whisk until you have a smooth batter. 5. Pour the batter into the prepared cake pan and spread it evenly with a spatula. 6. Sprinkle the sliced almonds and chopped dried apricots on top of the batter. 7. Bake in the preheated oven for about 35-40 minutes or until a toothpick inserted comes out clean. 8. Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. 9. Carefully transfer the cake to a wire rack and let it cool completely before slicing and serving.Health Benefits
This apricot almond cake with rosewater cardamom recipes has numerous health benefits. Almond flour is a great gluten-free alternative to wheat flour and is rich in healthy fats, protein, and fiber. It is also low in carbohydrates which makes it ideal for people following a low-carb or keto diet. Apricots are a good source of vitamin A, which is important for eye health, and also contain antioxidants that help protect the body from free radical damage. Rosewater is known for its calming and soothing properties while cardamom has been used in traditional medicine for its digestive benefits.Conclusion
In conclusion, if you are looking for a delicious yet healthy dessert, then apricot almond cake with rosewater cardamom recipes is the perfect recipe for you. It is made with natural ingredients that are not only tasty but also nutritious. This cake will make a perfect addition to your dinner table or as a dessert to share with friends and family.
Apricot almond cake with rosewater cardamom is a delightful dessert for any occasion. This unique recipe offers a balance of sweetness and nuttiness with a hint of floral and spice notes. Preparing this cake can be a bit of a challenge, but with these valuable tips on hand, you can make the process smooth and perfect every time.