Apricot Walnut Cake

Steps

1. Preheat oven to 180°C (top/bottom heat). Grease a springform pan and dust with flour or line with baking paper.
2. Beat soft butter and cane sugar in a large bowl until light and creamy. Mix in the olive oil.
3. Add eggs one at a time, beating well after each addition.
4. Stir in the lemon zest.
5. Finely chop the walnuts using a food processor or a knife.
6. Mix chopped walnuts, ground almonds, flour, baking powder, cardamom, and salt. Quickly fold into the butter-egg mixture until just combined into a smooth batter.
7. Pour the batter into the prepared pan and smooth the top.
8. Wash and dry the apricots, halve and pit them, then arrange cut-side up on the batter, pressing in slightly.
9. Bake in the preheated oven on the middle rack for about 40 minutes. Test with a toothpick inserted into the batter (not an apricot); if it comes out clean, the cake is done. Bake 5-10 minutes longer if needed, covering with foil if browning too quickly.
10. Remove the cake from the oven and let cool in the pan for 10 minutes. Meanwhile, warm the apricot jam until liquid.
11. Brush the warm cake with the jam while it is still warm so the glaze absorbs well.
12. Optionally, sprinkle toasted chopped or sliced almonds on top for extra flavor and color.