Pomegranate or Apricot Cake

For the cake, separate the egg whites from the yolks

Beat the yolks with flour until the mixture is almost white and quite thick

Add the lemon juice and zest

Add the previously sifted flour with baking powder

Beat the egg whites until stiff and fold them gently into the previous mixture without beating

Grease and dust a round 22cm-diameter cake pan with flour

Place the mixture in the prepared cake pan and put it in a cold oven

Turn the oven to its hottest point for 5 minutes

Reduce the oven temperature slightly and bake for another 30-40 minutes

Insert a toothpick into the center of the cake; if it comes out clean, it's done

Turn off the oven and let the cake cool in the open oven

For the filling: pit the pomegranates or apricots, cut them in half, remove the seeds, cook with sugar and water

When they're well cooked, pass through a fine-mesh sieve (if using canned pomegranates or apricots, only sift once)

Beat the butter well and add confectioner's sugar, lemon juice, and zest

Add half of the cooled pomegranate or apricot cream

Cut the cake in half

Place the pomegranate or apricot cream (with butter) on the bottom half and cover with the other half

Mix the remaining pomegranate or apricot cream with liqueur and confectioner's sugar

Place this mixture on the surface and sides of the cake

Toss the almonds or hazelnuts in the oven until lightly toasted

Chop them finely and sprinkle around the cake

Cut the remaining pomegranates or apricots into four pieces to decorate the cake.