For the crumble mix the flour, sugar and cinnamon in a bowl. Melt the butter, drizzle over the mixture and mix in until the crumble has formed. Chill the streusel.

Wash the apricots, cut in half, core and drain on a sieve. Preheat the oven to 180 ° C (top / bottom heat). Brush a springform pan (24 cm Ø) with fat, sprinkle with breadcrumbs and refrigerate.

For the dough, stir the butter with sugar until frothy. Gradually stir in the eggs. Swiftly stir the flour with the almonds, baking powder and the grated zest of an organic lemon alternately with the milk into the buttercream, so that a smooth, spreadable dough is formed. Pour into the prepared springform pan and smooth out.

Lightly press the prepared apricots into the dough with the curvature facing down, sprinkle with crumble and bake in the preheated oven for about 50 minutes until golden brown (sample). If the cake gets too dark, cover it with aluminum foil in good time. Take out of the oven and let stand in the tin for about 30 minutes, only then carefully loosen the ring. Let cool and serve with whipped cream.