Nigella Lawson apricot and almond cake with polenta recipe on Simply Nigella

Nigella Lawson served up delicious apricot and almond cake with polenta, pistachios, rosewater and cardamom on Simply Nigella.

Nigella says: “Using ground almonds instead of flour make this cake both gluten-free and dairy-free inadvertently.

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.”

The ingredients are: 150g dried apricots, 250ml cold water, 2 cardamom pods, cracked, 200g ground almonds, 50g fine polenta, 1 teaspoon baking powder (gluten-free if required), 150g caster sugar, 6 large eggs, 2 teaspoons lemon juice, 1 teaspoon rosewater and nonstick cooking spray or sunflower oil for greasing.

To decorate: 2 teaspoons rose petal or apricot jam, 1 teaspoon lemon juice and 2½ teaspoons very finely chopped pistachios.


See the full recipe in Nigella’s book titled:Simply Nigella: Feel Good Food, available at Amazon now.