Recipe

Step 1: Preheat oven to 350ºF.

Step 2: Line bottom and sides of pan with 2 sheets of parchment paper, 1 running lengthwise and the other widthwise.

Step 3: To make the pastry, cream together the butter and sugar in a large bowl. Add egg, lemon zest (reserve lemons to use juice in filling later on) and salt, beating until smooth. Gradually stir in flour to form soft dough.

Step 4: Scatter dough in clumps evenly over bottom of prepared pan. With well-floured hands, spread and pat dough to cover bottom of pan, reflouring hands as necessary to prevent sticking. Set aside while making filling.

Step 5: To make the filling, cream together butter and sugar in a bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Blend in lemon juice, flour, hazelnuts, ginger, cinnamon and salt until just combined.

Step 6: Assemble cake: using a rubber spatula, spread filling mixture evenly over pastry in pan.

Step 7: Arrange apricot halves, rounded sides up, in neat rows over filling, with each apricot just touching the next. Do not overcrowd.

Step 8: Bake 40-45 minutes, until the cake’s edges are golden and the centre of the cake is firm when touched. Let cool completely on a rack before cutting. Lightly dust with icing sugar, if desired.

Step 9: Serve with Maple Crème Fraîche, whipped cream or ice cream. It’s best to serve this cake on the day it’s made.

Maple Crème Fraîche (to be made a day before serving)

Step 1: Shake together all ingredients in a sealed jar. Leave it out on the counter overnight to thicken. Chill until serving time.

Step 2: Serve in a bowl or pitcher for drizzling over cake.