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Apricot almond cake with rosewater and cardamom
Fruit and vegetables
2 tsp
lemon juice
1 tsp
lemon juice
Tins, packets and jars
50g/1¾oz fine
polenta
(not instant)
2 tsp rose petal or
apricot jam
Cooking ingredients
150g/5½oz ready-to-eat
dried apricots
2
cardamom
pods, cracked
200g/7oz
ground almonds
1 tsp
baking powder
(gluten-free if required)
150g/5½oz
caster sugar
1 tsp
rosewater
non-stick cooking spray or
sunflower oil
for greasing
2½ tsp very finely chopped
pistachios
Dairy, eggs and chilled
6 large free-range
eggs
Back to recipe
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