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