Ingredients
1 (411g) tin apricot halves in juice (drained weight 230g)
200g unsalted butter
200g caster sugar
3 large eggs
75g ground almonds
1 teaspoon almond extract
200g self raising flour
1 handful flaked almonds, to decorate
Method
Heat the oven to 160 C /140 C fan / Gas 2/3. Line a deep loose bottomed 20cm (8 in) cake tin with baking parchment.
Drain the tinned apricots in a colander (see tip) and cut the drained apricots into pieces and keep to one side.
In a large mixing bowl beat the butter and sugar together until light and creamy. Beat the eggs into the mix one at a time with an electric whisk. Stir in the ground almonds and the almond extract. Then sift the flour onto the mixture and fold in thoroughly. Gently fold in the reserved apricots.
Spoon the mixture into the prepared cake tin, and smooth the top, pushing down any apricot pieces that appear on the surface. Sprinkle the top with the flaked almonds and press slightly to flatten.
Bake in the centre of the preheated oven for 1 hour and 20 minutes. Test with a skewer inserted into the cake to ensure it is cooked. If the skewer comes out clean, the cake is cooked, otherwise give it a further 5 or 10 minutes until done. Remove cake from oven and allow to cool in the tin.
Place on a cooling rack and when completely cool remove the parchment.