200about g dried apricots 

2 cardamon ponds (cracked)

200g ground almonds

50g fine polenta (not instant)

1 tsp baking powder

75g caster sugar

6 eggs

2 tbsp lemon juice 

1 tsp rosewater 

3 tbsp apricot jam 

1tsp lemon juice 

3 tbsp finely chopped pistachios 


  • put the dried apricots in the small sauce pan, bring to boil then let simmer for 10 min,  put aside to cool off 
  • preheat oven to 180'C - 350'F
  • grease your cake tin and line the bottom with baking paper
  • remove 3/4 of the apricots and tear them in half, remove the cardamon husks, leaving the seeds in the pan
  • in the food processor mix well the rest of the apricots with juices they boiled in, add ground almonds, polenta, baking powder, sugar, eggs and mix until well combined 
  • then add 2 tsp lemon juice and 1 tsp rose water and blitz again
  • pour into baking tin and arrange apricots halves on top 
  • bake for 40 min if the cake is browning too much cover loosely with foil at 30 min mark 
  • remove from the oven 
  • stir lemon juice into apricot jam to make it easier to spread out then brush over the top of the cake and sprinkle with the chopped pistachios
  • let the cake cool off before removing to the plate