Step 1: Preheat your oven to 170°C (340°F) and grease a 20cm round cake tin with butter or parchment paper.
Step 2: In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy.
Step 3: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4: Gently fold in the ground almonds, flour, baking powder, and a pinch of salt until just combined.
Step 5: Stir in the chopped apricots, then pour the batter into the prepared cake tin, smoothing the top with a spatula.
Step 6: Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean and the top of the sticky apricot almond cake with honey drizzle is golden brown.
Step 7: While the cake bakes, heat the honey and lemon juice in a small saucepan over low heat until it becomes a thin syrup.
Step 8: Remove the cake from the oven and, while still warm, prick the surface with a toothpick and pour the honey drizzle over the top.
Step 9: Allow the cake to cool completely in the tin before slicing and serving.