Almond and apricot cake

Method

1 Preheat the oven to 200°C (180°C fan) mark 6. Grease two 18cm (7in) round sandwich tins and line with greaseproof paper.

2 Beat the butter and sugar together until fluffy. Then beat in the eggs, one at a time, until combined. Using a metal spoon, gently fold in the flour, ground almonds, lemon zest and juice. Stir until smooth.

3 Divide the mixture between the tins, level the surface and bake for 15min or until golden and a skewer inserted into the centre comes out clean. Cool in the tins for 5min, then turn out on to a wire rack to cool completely.

4 For the icing, beat the mascarpone and icing sugar together in a bowl. Spread over one of the cakes. Spoon the apricot compote evenly over and put the other cake on top. Dust with icing sugar. 

To store
Keep in an airtight tin in a cool place and eat within two days.

To freeze
Complete the recipe up to the end of step 3. Wrap each cake in greaseproof paper and clingfilm. Freeze for up to one month.

To use
Thaw overnight at cool room temperature. Complete the recipe.