2 tsp lemon juice
1 tsp lemon juice
2 tsp rose petal or apricot jam
50g/1¾oz fine polenta (not instant)
1 tsp baking powder (gluten-free if required)
2 cardamom pods, cracked
150²µ/5½´Ç³ú caster sugar
150²µ/5½´Ç³ú ready-to-eat dried apricots
200g/7oz ground almonds
2½ tsp very finely chopped pistachios
1 tsp rosewater
non-stick cooking spray or sunflower oil for greasing
6 large free-range eggs