For the sponge:

1 Preheat the oven to 180 degrees (gas mark 4) or 160 degrees if using a fan oven. Grease and line a 20cm round loose-bottomed cake tin with parchment paper.

2 Put 30g (2tbs) of the soft brown sugar in a large bowl and toss together with the halved apricots. Set aside.

3 In another large mixing bowl, cream together the butter and the remaining 90g of the soft light brown sugar until pale and soft. Beat in the eggs one by one, ensuring each egg is fully incorporated before adding the next. Add the vanilla and almond extract and mix until well combined.

4 Sift the flour into the mixing bowl with the baking powder, and gently fold into the cake batter until just combined and there is no visible flour remaining. Add the milk and fold through.

5 Pour the batter into the prepared tin and smooth the top using a spoon or spatula.

6 Arrange the apricots (cut side up) on top of the sponge, don't worry if they sink a little. Set the cake tin aside while making the streusel.

For the streusel:

1 In a medium bowl, rub the flour and butter together with your fingertips until the mix resembles coarse breadcrumbs. Add the sugar and the crushed amaretti biscuits (or nuts or oats, if using), and mix together.

2 Sprinkle the streusel mix over the top of the cake and bake in the preheated oven for one hour, or until a skewer inserted into the middle of the cake comes out clean.

3 Remove the cake from the oven and leave to cool in the tin for five to 10 minutes before removing from the tin, placing on a wire rack, and allowing to cool completely.

4 Dust with icing sugar and serve with creme fraiche, or softly whipped cream. The cooled cake will keep for two to three days well covered, or alternatively it can be frozen.