Combine the whole almonds and half the pine nuts (35g) in a food processor. Pulse the machine until the nuts are finely ground. Transfer the nuts to a medium bowl. Add the flour, baking powder, and salt. Stir to combine and set aside. In a medium bowl, using an electric mixer beat the eggs and the sugar until the mixture becomes thick and pale yellow. Add the butter, and milk. Stir in the almond essence and apricots. Gently stir in the dry ingredients.
Pour the batter into the prepared cake tin. Sprinkle the top of the cake with the sliced almonds and remaining pine nuts. Bake in Preheat the oven to 180°C/Gas Mark 4 until the cake is cooked and a toothpick or skewer comes out clean, about 50 to 55 minutes.