Almond apricot cardamom cake
Cakes
This is a take on Nigella Lawson's recipe, however I've made it lactose and gluten free. I was inspired to make this recipe and change it up a bit after my trip to the spice souk in Dubai. The aroma of the souk made me want to get home and get my hands dirty in the kitchen. <br />I didn't plan for the cake to turn out healthy but it did and tastes ever so light and beautiful. The flour in the cake is a mixture of ground almonds, coconut flour, polenta and fine semolina. The eggs give it a moist texture and aerate the cake when baked. A few sploshes of virgin coconut oil ensure the cake is moist and gives it a beautiful texture. <br />When using cardamom powder, be generous as the cake is supposed to have a strong cardamom flavour. However, when adding the rose water be careful not to add too much as a little goes a long way and could overpower the entire cake. Who knew something this beautiful and yummy could be healthy?! Also can we take a moment and appreciate its natural colour of the sun?
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