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Preheat the oven to 180C Fan (350F)
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Beat together the eggs, yoghurt and sugar
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In a separate bowl, sieve the flour and baking powder, add the ground almonds and salt. Mix together
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Incorporate the dry ingredients into the wet ones. Add the lemon zest and orange blossom water.
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Gently fold, then slowly add the vegetable oil and keep on gently folding until well combined. Be patient with this step it may take a few minutes
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Grease an 8 inch pan and pour the batter. Bake for 20-25 minutes until a toothpick comes out clean.
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Leave the cake to cool then add a layer of apricot jam, and top with almond flakes.