This month’s Cookalong is Apricot and Almond Cake with Rosewater and Cardamom, a baking recipe that uses ground almonds and polenta in place of flour. It’s a very straightforward cake to make, and most of the work is done for you by a food processor to make the rosewater-scented batter, although you could also do this by hand. Once baked, the top of the cake is lightly brushed with an apricot glaze and decorated with chopped pistachios. Photograph your cake, add your caption, then send it to us, and you will then be in the running to win a signed book of Nigella’s. We will upload your entry, and will announce the winner after the end of the month.
How to Enter
See the RecipeApricot Almond Cake With Rosewater and Cardamom
Cook the Recipe
You can add your own twist if you think we'll like it.
Take a Photo
If you want to win, you've got to get noticed!
Send Your Entry
We will announce the winner after the end of the month.