Preheat oven to 180°C fan.

Cream together the butter and the sugar until pale and fluffy.

Add the eggs in, one at a time, until fully combined.

Fold in the flour, ground almonds, lemon zest and juice.

Distribute the mixture between two greased cake tins and smooth down evenly.

Bake for 15 minutes.

For the filling, combine the mascarpone cheese with icing sugar until it has a sweet flavour.

When baked, leave the cakes to cool on a windowsill for 10 minutes and turn out onto a wire rack to cool completely.

On one cake, spread the mascarpone mixture on and on the other, the apricot compote. Then sandwich them together.

Leave in the fridge to harden completely.