When you hear dairy-free and gluten-free, you probably think dense. But this almond and apricot cake is far from it, and will be your new favorite.
Recipe
Preheat your oven to 350 F and put some parchment paper on the bottom of a springform pan, but grease the sides of the pan as well.
Take 5 oz of apricots and put them into a saucepan with a little bit of water and a couple of cardamom pods.
Let the liquid come to a bubble for 10 minutes, turn it off, and wait for the apricots to cool before you take 5 of them out and tear them into halves to use for garnish.
For the rest of what’s left in the saucepan, dump everything into a food processor.
Add in with 2 cups of ground almonds, 1/3 cup of fine ground polenta, and 3/4 cup of white sugar, a teaspoon of baking powder, and 6 eggs.
Run the food processor until a batter forms, and then add in 2 teaspoons of lemon juice and 1 teaspoon of rose water and run it again for just a couple seconds.
Pour the batter into the pan and put the reserved apricots around in a circle or whatever design you want.
Bake for 40 minutes, brush it immediately with some apricot jam that’s been loosened by lemon juice, and enjoy!