Apricot Almond Cake With Rosewater and Cardamom

• Vegetarian
• Gluten free

• Produce

  • 150 g Dried apricots

• Refrigerated

  • 6 Eggs, large

• Condiments

  • 2 tsp Apricot jam
  • 3 tsp Lemon juice

• Pasta & Grains

  • 50 g Polenta, fine

• Baking & Spices

  • 1 tsp Baking powder
  • 2 Cardamom pods, cracked
  • 150 g Caster sugar

• Oils & Vinegars

  • 1 Nonstick spray

• Nuts & Seeds

  • 200 g Almonds, ground
  • 2 1/2 tsp Pistachios

• Liquids

  • 250 Millilitres cold water
  • 1 tsp Rosewater

Found on nigella.com