Can I Make The Apricot Almond Cake With Rosewater And Cardamom Without Eggs?

Our answer

NIgella's Apricot Almond Cake With Rosewater and Cardamom (from SIMPLY NIGELLA) is a moist, gluten-free cake with the faintest hint of exotic rosewater. It is made by putting all of the ingredients in a food processor and blitzing together to form a cake batter.

Unfortunately we don't think that the cake can be made without eggs as there is quite a high proportion of eggs in the cake batter (6 eggs). The eggs help to bind the cake together, as well as providing moisture and some leavening. As the cake is gluten-free, it will be extremely crumbly without the eggs and will also be on the dry side. In addition, it will not rise particularly well either. So it would be more like a fat, crumbly cookie in texture. Sadly in this particular situation we don't think egg replacers or an alternative ingredient will help either, as they tend to lack the leavening qualities of whole eggs. We would suggest maybe trying one of Nigella's vegan cake recipes instead, such as theLemon Tendercake, which you could serve with an apricot compote perfumed with a few drops of rosewater, or the Dark And Sumptuous Chocolate Cake.