Heat the oven to 170C fan. Line a 20cm round springform cake tin with large disc of parchment that covers the base and sides of the tin.
In a stand mixer beat together the ricotta and sugar for 5 mins (or do this by hand for 7-10 mins). Slowly pour in the melted butter. Then whisk in the eggs, a little at a time.
Fold through the flour, baking powder, salt and lemon zest. Spoon the cake batter into your prepared tin. Push in the halved apricots, cut-side up. Scatter over the almonds. Bake in the oven for 50 mins-1 hour or until firm to the touch and a skewer comes out with just a few sticky crumbs stuck to it. Cover the cake with foil if it looks like it’s getting too dark.
Leave to cool then dust with icing sugar. Or eat warm with creme fraiché.
