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Apricot almond cake with rosewater and cardamom

www.bbc.com
  • 90 minutes
  • Serves 8

INGREDIENTS

150 gs

ready-to-eat apricots

2

cardamom pods

200 gs

ground almonds

50 gs

polenta

1 tsp

baking powder

150 gs

caster sugar

6 larges

eggs

2 tsps

lemon juice

1 tsp

rosewater

1 stick

sunflower oil

2 tsps

apricot jam

1 tsp

lemon juice

2 1/2 tsps

pistachios