youtube pinterest twitter facebook instagram vimeo whatsapp Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Email Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More answers

Apricots For Apricot Almond Cake

Asked by Ilona305. Answered on 25th July 2017

Full question

My Apricot Almond Cake came out darker inside than in the pictures and just wondered why? It's a very nice cake, the longer it stays in the storage container the better it tastes.

Apricot Almond Cake With Rosewater and Cardamom
Photo by Keiko Oikawa
Apricot Almond Cake With Rosewater and Cardamom
By Nigella
  • 14
  • 2

Our answer

Nigella's Apricot Almond Cake with Rosewater And Cardamom (from SIMPLY NIGELLA) is based around a puree made from dried apricots that are cooked with water until very plump and soft. We suspect that in this case unsulphured apricots may have been used, which would give a darker colour.

Apricots are sometimes treated with edible sulphites so that they keep their bright yellow-orange colour when dried. Untreated apricots become quite dark in colour when dried and sometimes have a slightly more caramelly flavour. If the puree is made with the unsulphered apricots it will be darker in colour and the cake will be a little darker than the one shown in the photograph. However both types of dried apricots will work in the cake and both give delicious results.

Tell us what you think