This one was my favourite because I put apricots in the middle and on the top.
200g unsalted butter
200g caster sugar
200g ground almonds
40g plain flour
zest of 1 orange
zest of 1 lemon
1 tbsp apricot liqueur or cointreau
sliced almonds for sprinkling
Preheat the oven to 170˚C.
Using an electric whisk cream the butter and sugar till light and fluffy then mix in the eggs, zest and juice and booze and fold in the flour.
Slice the apricots in half and then slice each half into thirds and chuck into a bowl and sprinkle with some caster sugar and leave for 10 mins.
Pour half the cake mixture into a lined cake tin and layer on half the apricots, then pour the rest of the mixture on top and prettily arrange the rest of the apricots on top. Sprinkle on some sliced almonds and put in the oven. I don't have an exact time but it normally take about 45mins to an hour, as long as it's not burning then it's fine to stay in but you need to make sure the middle rises and when a skewer is inserted it should come out clean.
When ready leave to cool for at least an hour before turning out.