Tuesday, November 1, 2016
Nigella's Apricot and Almond Cake with Rosewater and Cardamom
Last year, I was given Simply Nigella for my birthday. I have made quite a few recipes out of it now, and they are all winners in my eyes.
Most recently, I made Nigella's Apricot and Almond Cake with Rosewater and Cardamom:
This cake was really good - moistness from the apricots, crunch from the pistachios, and just a whiff of gentle floral from the rosewater.
I liked this cake and would make it again. It is a little bit different from your average vanilla cake, and makes a nice change for morning tea.