Apricot, blueberry, orange and almond soured cream cake

We're having Sunday lunch today with some friends and their kids, and I've been asked to bring dessert.  This is a version of my blueberry, lemon and almond soured cream cake, but with orange instead of lemon, the blueberries mixed into the cake batter, and baked with fresh apricots, blueberries and flaked almonds scattered on top.  This vanished within minutes and everyone had at least one second helping!

Ingredients

8oz butter, softened

8oz golden caster sugar

Zest of 1 orange, finely grated

4 eggs

1 tsp vanilla extract

1 tsp almond extract

8oz self-raising flour

1 tsp baking powder

3oz ground almonds

5 tbsp soured cream

2 punnets of blueberries

6 apricots, halved and stoned

1 tbsp flaked almonds

1 tbsp caster sugar

Method

1. Preheat the oven to 180°C and grease and line the base and sides of a 24cm round cake tin.
2. In a large mixing bowl, beat the butter, sugar and orange zest until pale and fluffy.
3. Add the eggs, almond extract and vanilla and beat well.
4. Sift in the flour and baking powder, add the ground almonds, and beat to combine smoothly.
5. Use a large metal spoon to fold in the soured cream, followed by three quarters of the blueberries.
6. Pour into the prepared cake tin, spreading it level.
7. Arrange the apricot halves, cut-side down, on top of the cake.  Sprinkle with the remaining blueberries, flaked almonds and a spoonful of sugar.
8. Bake for 50 minutes or until it is well risen and a cake tester comes out clean.
9. Cool for 10 minutes in the tin, then remove from the tin and leave to cool completely on a wire rack.