Method

For the topping: melt butter in a small pan and add the sugar, cinnamon and salt. Stir to combine and remove from the heat. Allow to cool for 5 minutes and carefully stir in the beaten eggs. Set aside.

Preheat oven to 195 degrees C/ 175 degrees F/ Gas Mark 5. Line a 23cm round springform tin.

For the cake: Put butter and sugar in the bowl of an electric mixer and beat on medium-high speed until light and fluffy, then add the eggs one at a time. A tip I got from my favorite podcast: the eggs need a longer beating than you think – beat for at least a minute after each one to properly aerate the batter (you may also need to scrape down the sides of the bowl). Add the lemon zest, vanilla, nutmeg and almond extract and mix to combine.

Sift together the flour and salt into a bowl. Reduce the speed of the mixer to low and add the 1/3 of the dry ingredients to the creamed mix, then 1/2 the sour cream, alternating so that you end with the flour. Mix to combine and then scrape the batter into the prepared tin. Smooth over with a spatula and sprinkle the ground almonds over the top. Arrange the apricot halves on top, cut side down. Spoon the cinnamon topping over the whole thing.

Bake for about 1 hour or until a skewer inserted into the middle of the cake comes out clean (the topping might be sticky). Watch it carefully towards the end of cooking as it can go from under- to over- cooked fast. Cool in tin for 15 minutes before removing. Serve with cream or ice-cream.