Preheat oven to 350°F. Grease a 9-inch round cake pan. Cut a circle of parchment paper to fit the bottom of the pan and place it in the pan. Grease the paper. Dust/sprinkle the pan with flour and tap to coat pan evenly then upside down over the sink to remove excess. Set pan aside.

Add the whole almonds and ¼ cup toasted pine nuts to a food processor fitted with a knife blade. Process until the nuts are finely ground but do not over process or you will get a nut butter. Transfer the ground nuts to a medium bowl. Add the flour, baking powder, and salt and stir to combine.

In a large bowl, beat the eggs and sugar with a hand mixer on medium-high speed until mixture becomes thick and pale yellow. Add the melted butter and milk and beat to combine. Stir in the almond extract and apricots by hand. Add the flour/nut mixture and gently stir to combine. Pour the batter into the prepared cake pan. Sprinkle the top with the sliced almonds and raw pine nuts. Bake at 350°F for 50 to 55 minutes until done. Cake is done when a toothpick or cake tester is inserted and comes out clean. Completely cool cake in the pan on a wire rack. Use a knife to loosen the cake from the edge of the pan. Remove the cake from the pan by turning it upside down on the wire rack. Remove parchment paper if it is on the bottom of the cake. Invert the cake on to a cake plate or platter. Slice, serve, and enjoy.