Instructions: Place the apricots in a medium sized saucepan, and cover with cold water. Bring to a simmer and continue heating for a further 5 minutes. Turn off the heat and allow the apricots to cool in the liquid. Drain. Preheat the oven to 200C. using an electric beater, cream the butter and sugar for a few minutes. Beat in the eggs, then stir in the almond meal and the flour (dont overmix). Lastly stir in the apricots, setting 10 aside for decoration. Carefully pour the mixture into an 18cm well buttered and floured round cake tin (or other shape), tapping the tin to distribute the mixture evenly over the base. Arrange the almonds and remaining apricots on top, then bake for about 50 minutes. Remove from the oven and allow to cool for 10 minutes before carefully unmoulding onto a cake rack.

Turn the cake over and allow to cool completely. Dust with icing sugar just before serving.

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