apricot, almond and ricotta cake

heat oven to 190 beat butter, ricotta, eggs and sugar together fold in the flour and ground almonds spoon half the batter into lined tin put jam evenly over middle put remaining half batter on top of jam put apricot quarters on top of the mixture, arranged evenly scatter over flaked almonds and 1 tbsp caster sugar

Bake for 1.5 hours or until cake has risen, cooked and apricots shrivelled and caramelised leave to cool