Preheat oven to 160 degrees (fan forced) and place rack into middle of oven

Grease and line 24cm cake tin (base measurement)

Place almonds into TM bowl and mill 4 seconds / speed 9, put aside

Place apricots into TM bowl and chop 3 seconds / speed 7, put aside with almonds (if you store your apricots in the fridge and they are still cold you may have to repeat this process as you want the pieces to be relatively small)

Add sugar and eggs to TM bowl and blend 3 minutes / 37 / speed 4 (mix will be a little frothy)

Return almonds and apricots to TM bowl, along with the baking powder, coconut, chocolate, vanilla bean paste and salt and mix 10 seconds x speed 5 … mix will be thick and a little sticky ... scrape around bowl to catch any mixture at the top

Pour mix into baking tin and level top

Bake for 60 minutes, test with skewer, and add another 5 minutes if necessary (it takes exactly 65 minutes in my oven)

Let cake cool for 15 minutes in tin before removing to cool on wire rack

For such a small amount of chocolate I find using the microwave easier, but you can certainly melt the chocolate in a bowl over a pan of hot water if you prefer (be careful with any drips of water getting in as that will seize the chocolate)

Add the coconut oil to the melted chocolate and stir through

Allow mix to cool a little where it will thicken up so that you can drizzle it over the cake and it will keep clean lines

Sprinkle over the roasted slivered almonds and allow the topping to set

Before serving dust lightly with icing sugar