Almond Apricot Cardamom Cake

Posted on July 13, 2026

This Almond Apricot Cardamom Cake is a fragrant, gluten-free showstopper that layers the nutty depth of almond and polenta with the floral sweetness of rose water-poached apricots. Each slice is soaked in a honey-lime cardamom syrup that keeps the crumb irresistibly moist and perfumed. Topped with golden apricot halves and crunchy pumpkin seeds, it is as beautiful as it is delicious.

Dessert

Ingredients

6 pieces eggs

125 grams Castor Sugar

1 tablespoon Vanilla Powder

100 grams Almond Powder

50 grams Coconut Flour

50 grams Polenta

40 grams Semolina

1 tablespoon Baking Powder

1/2 teaspoon Salt

180 grams Apricots (whole)

250 milliliters Water

2 tablespoons Rose Water

1 piece Lime (juice)

1 tablespoon Honey

50 milliliters Virgin Coconut Oil

1 handful Pumpkin Seeds

Instructions

1

Line a 9inch round spring foam cake tin with coconut oil and butter paper. Preheat the oven to 180°C. Beat the eggs, vanilla and sugar in a stand mixer.

2

Boil the apricots in the water and rose water and coconut oil. Once boiled, spoon out 6 pieces of apricot and blend the rest of the apricots with some of the remaining liquid until a thick paste-like consistency.

3

With the remaining liquid, heat it with honey, lime juice and 1 tsp of the cardamom.

4

Sift all the powders, baking powder, cardamom powder and salt into the egg mixture and fold gently using a rubber spatula.

5

Add the apricot paste mixture into the batter and fold just until combined. Pour into tin and place the six whole apricot pieces over the top and bake at 160°C for 35-40.

6

Once out of the oven poke holes into the cake and add pour over the rose water syrup and let it sit for 20 mins before cutting. Place the whole apricots around the cake and sprinkle some pumpkin seeds over the top for texture and colour.

Key Points About Ingredients:

• Almond powder keeps this cake naturally gluten-free while delivering a rich, buttery crumb with a subtle nuttiness that complements the floral apricots perfectly.
• Coconut flour is highly absorbent, so it works with the polenta and semolina to give the cake structure without any wheat flour.
• Rose water adds a delicate floral note to both the poaching liquid and the syrup — use it sparingly as a little goes a long way.
• Cardamom is the aromatic backbone of this recipe, lending warm, citrusy spice that bridges the sweetness of apricots and honey beautifully.
• Pumpkin seeds are not just garnish — they add a nutritious crunch rich in magnesium, zinc and healthy fats to every slice.
• Virgin coconut oil keeps the cake dairy-free and contributes a light tropical undertone that pairs wonderfully with the apricot and rose water flavours.

Key Nutritional Insights:

• Each serving provides a meaningful dose of protein from eggs and almond powder, supporting satiety and muscle maintenance.
• Almond powder contributes heart-healthy monounsaturated fats and vitamin E, making this indulgent cake a source of beneficial fats.
• Apricots are a good source of vitamin A and potassium, adding micronutrient value alongside their natural sweetness.
• Pumpkin seeds boost the mineral content of each slice, contributing iron, magnesium, zinc and selenium per serving.
• Using coconut oil instead of butter keeps this cake dairy-free without sacrificing moisture, though it does contribute saturated fat.
• The honey-lime syrup adds natural sugars but also provides a small amount of antioxidants and a bright vitamin C note from the lime.

• Nutrition Facts

• Serving Size1
• Amount per serving
• Calories368
• Standard DV% Daily Value*
• Total Fat22 g72 g30.56%
• Saturated Fat9 g20 g45%
• Trans Fat0 g
• Polyunsaturated Fat4 g
• Monounsaturated Fat8 g
• Cholesterol140 mg300 mg46.67%
• Sodium210 mg2300 mg9.13%
• Total Carbohydrate33 g275 g12%
• Dietary Fiber4 g28 g14.29%
• Total Sugars18 g
• Added Sugars5 g50 g10%
• Sugar Alcohal0 g
• Protein11 g50 g22%
• Vitamin D (Cholecalciferol)32 mcg20 mcg160%
• Calcium90 mg1300 mg6.92%
• Iron2.4 mg18 mg13.33%
• Potassium320 mg4700 mg6.81%
• Vitamin A520 mcg900 mcg57.78%
• Vitamin C (Ascorbic Acid)4 mg90 mg4.44%
• Vitamin E (Tocopherol)4 mg15 mg26.67%
• Vitamin K3 mcg120 mcg2.5%
• Vitamin B1 (Thiamin)0.1 mg1.2 mg8.33%
• Vitamin B2 (Riboflavin)0.22 mg1.3 mg16.92%
• Vitamin B3 (Niacin)1.2 mg16 mg7.5%
• Vitamin B6 (Pyridoxine)0.1 mg1.7 mg5.88%
• Folate38 mcg400 mcg9.5%
• Vitamin B12 (Cobalamine)0.4 mcg2.4 mcg16.67%
• Biotin9 mcg30 mcg30%
• Vitamin B5 (Pantothenic acid)0.7 mg5 mg14%
• Choline115 mg550 mg20.91%
• Phosphorus210 mg1250 mg16.8%
• Iodine8 mcg150 mcg5.33%
• Magnesium52 mg420 mg12.38%
• Zinc1.4 mg11 mg12.73%
• Selenium18 mcg55 mcg32.73%
• Copper0.3 mg0.9 mg33.33%
• Manganese0.7 mg2.3 mg30.43%
• Chromium3 mcg35 mcg8.57%
• Molybdenum8 mcg45 mcg17.78%
• Chloride120 mg2300 mg5.22%
• * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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