Description
Warm Apricot Almond Cardamom Cake is a delightful dessert that combines dried apricots, crunchy almonds, and aromatic cardamom, creating a warm and inviting treat perfect for any occasion.
Ingredients
Scale
- 200g (1 cup) dried apricots, chopped
- 200ml (3/4 cup) boiling water
- 1 tsp baking soda
- 150g (3/4 cup) unsalted butter, softened
- 150g (3/4 cup) granulated sugar
- 3 large eggs
- 180g (1 1/2 cups) all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cardamom
- 1 tsp vanilla extract
- 50g (1/2 cup) chopped almonds
- 100g (1/2 cup) sugar
- 100ml (1/2 cup) water
- 1 tsp ground cardamom
- 2 tbsp orange juice
- 1 tbsp rosewater (optional)
Instructions
- Chop dried apricots and soak them in boiling water with baking soda for 10 minutes.
- Preheat the oven to 180°C (350°F) and grease a round baking pan.
- Cream together softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract and ground cardamom.
- Fold in all-purpose flour and baking powder until just combined.
- Add soaked apricots and chopped almonds, stirring gently.
- Pour the batter into the prepared baking pan and bake for 35 to 40 minutes.
- While the cake cools, prepare the syrup by boiling sugar, water, ground cardamom, orange juice, and rosewater for 5 minutes.
- Pour warm syrup over the cake and let it soak before serving.
Notes
- Store at room temperature in an airtight container for up to 3-4 days.
- For longer storage, refrigerate for up to a week or freeze for up to three months.
- Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Apricot, Almond, Cardamom, Cake, Dessert