How to make Nigella Lawson’s almond and apricot cake

I know I am completely obsessed with Nigella Lawson at the moment but please humour me for one more post. I’ve been working my way through her new cookbook, Simply Nigella, and there is a lot to love in there.

Nigella’s strength has always been baking and the recipes in the sweet end of the book are all spot on. In particular I can highly recommend the lemon meringue pavlova and the cookie dough puddings. But the recipe I’ve actually made for a few occasions is Nigella’s almond and apricot cake.

The apricot and almond cake ready to go in the oven

There are a few reasons for this. Firstly, the cake is delicious. It’s really dense and sweet but not cloying. It works as a celebration cake (I made it for my Mum’s birthday) but also as the sort of thing you have a slice of with a cup of tea. Secondly, it’s super easy as you essentially just put all the ingredients in a food processor and then bake it. Finally, it’s gluten free which is a winner when so many people have dietary restrictions now.

I made a few tweaks to Nigella’s recipe because I just can’t help myself. I omitted the cardamon seeds after not having any on hand and substituted the suggested rose water for orange blossom water which I feel is a better match with the apricots. I’m sure once you’ve made this once you’ll add it to your own favourites list and start putting your own spin on it as well.

Apricot and almond cake

2016-02-17 22:18:45

A dense, delicious cake which is also gluten free.

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Prep Time

30 min

Cook Time

40 min

Total Time

1 hr 20 min

Prep Time

30 min

Cook Time

40 min

Total Time

1 hr 20 min

Nutrition Facts

Serving Size

1299g

Amount Per Serving

Calories 3052

Calories from Fat 1281

% Daily Value *

Total Fat 150g

231%

Saturated Fat 25g

127%

Trans Fat 1g

Polyunsaturated Fat 34g

Monounsaturated Fat 81g

Cholesterol 1147mg

382%

Sodium 491mg

20%

Total Carbohydrates 377g

126%

Dietary Fiber 31g

124%

Sugars 166g

Protein 95g

Vitamin A

423%

Vitamin C

172%

Calcium

108%

Iron

144%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

150 grams dried apricots
250 ml cold water
200 grams ground almonds
50 grams fine polenta
1 tsp baking powder (gluten-free if required)
150 grams caster sugar
6 eggs
2 tsps lemon juice
1 tsp orange blossom water
butter to grease the tin
to decorate
2 tsps apricot jam
2 ½ teaspoons pistachios, finely chopped

Instructions

1. Put the dried apricots into a small saucepan, cover them with the cold water. Bring to the boil and let it simmer for 10 mins or until it is just about out of water.
2. Take the pan off the heat and let the apricots cool. Preheat the oven to 180° grease the sides of a springform cake tin and line the bottom with baking parchment.
3. Pour and scrape out the sticky contents of the pan into the bowl of a food processor. Add the ground almonds, polenta, baking powder, caster sugar and eggs, and give a good long blitz to combine.
4. Open the top of the food processor, scrape down the batter, add 2 teaspoons of lemon juice and the orange blossom water, and blitz again, then scrape into the prepared tin and smooth the top.
5. Bake for 4O mins, cover with foil at the 30 min mark. When it’s ready, the cake will be coming away from the edges of the tin, the top will feel firm, and a cake tester will come out with just one or two damp crumbs on it.
6. Remove the cake to a wire rack but leave it in its tin. Brush the apricot jam over the top of the cake then sprinkle with the chopped pistachios and leave the cake to cool in its tin before removing it and serving.

Notes