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Ingredients

• 60g unpeeled hazelnuts, roughly chopped
• 340g caster sugar, divided
• 1 teaspoon vanilla extract
• 250g butter, room temperature
• 1 pinch of salt
• grated zest of 1 lemon
• 6 eggs
• 100g plain flour
• 180g fine semolina
• 1 teaspoon baking powder
• 500g apricots, halved and stones removed

Description

I Made This Cake With Fresh Apricots, But You Can Also Used Well Drained Ones From A Tin If They Aren't In Season (perhaps Someone Could Try It With Tinned Apricots And Tell Us How It Turns Out?). Making The Hazelnut Brittle Yourself Is Really Easy And Ad

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