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.

2 comments:

Lorraine @ Not Quite Nigella said...

I thought it was a syrup cake at first as it looked so moist. Looks like a winner :D

Kari said...

This definitely looks like a winner - I love the sound of it.