Peach and Pistachio Cake with Apricot and Pecan Praline

For the dough

1/2 cup unsalted butter, softened (100g), cut into small pieces

1 2/3 cups all-purpose flour (200g)

3 tablespoons ground almonds

1 egg

1/2 teaspoon vanilla extract

All-purpose flour (for dusting)

Unsalted butter (for greasing)

For the praline

3/4 cup ground almonds (135g)

2 tablespoons water

1/3 cup dried apricots, diced (35g)

2 tablespoons chopped pistachios

For the filling

1/4 cup ground almonds (45g)

1/4 cup unsalted butter (50g)

1 tablespoon honey

2 large ripe peaches, peeled and cubed (300g), with skin

2 large ripe pears, peeled and cubed (300g), with skin

Reserve some apricots for decorating