Apricot Almond Cake with Rosewater and Cardamom

Name: Apricot Almond Cake with Rosewater and Cardamom
Ingredients: 150 grams (5.3 ounces) dried apricots; 250 milliliters (1 cup) cold water; 2 cardamom pods (cracked); Nonstick cooking spray or sunflower oil, for greasing; 200 grams (7 ounces) almond meal; 50 grams (1.8 ounces) fine polenta (not instant); 1 teaspoon baking powder (gluten-free if required); 150 grams (5.3 ounces) superfine sugar; 6 large eggs; 2 teaspoons fresh lemon juice; 1 teaspoon rose water; 2 teaspoons rose petal jam or 2 teaspoons apricot jam; 1 teaspoon fresh lemon juice; 2 1/2 teaspoons very finely chopped pistachios