- Butter a 23cm round cake tin and line the base.
- Roughly chop the apricots.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the lemon juice, ground almonds and beaten eggs, then mix thoroughly. Finally, fold in the flour and apricots.
- Put the mixture into the prepared cake tin and bake in the oven, 180’c fan, for about 35 minutes until the cake is firm and golden and leaving the sides of the tin.
- Leave to cool in the tin for a few minutes then lift out onto a plate.
- To make the lemon syrup, gently heat the sugar and lemon juice in a small saucepan until the sugar has dissolved. Pour over the cake while it is still warm.
- Serve warm or cold with whipped cream or crème fraiche.
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