Roughly chop the apricots. Wash the lemon thoroughly, finely grate the peel. Halve lemon and squeeze juice. Peel and quarter apples and cut out the core. Cut apple quarters into thin slices.
Mix apples, apricots, lemon peel and juice. Coarsely chop the almonds. Beat the fat with the whisk of the hand mixer until foamy. Add pear syrup, salt and eggs and stir in. Mix flour and baking powder, pour over the fat thick juice mixture and mix everything.
Halve the dough, stir in one half ground almonds. Pour into a greased springform pan (26 cm Ø) and use a tablespoon to raise the rim about 2 cm. Fold the apple-apricot mixture into the rest of the dough, put it on the almond paste in the springform pan, smooth it down and sprinkle the chopped almonds on the rim.
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour. Cover with parchment paper after 45 minutes. Remove the cake from the oven, remove from the springform pan, let it cool down and dust the cake edge with icing sugar before serving.
Whipped cream is delicious with it.