Tip the sugar into a deep, ovenproof frying pan. Place over a high heat until caramelised,
remove from the heat, then lay the apricots, cut side down, in the caramel, quartering
some of the apricots to fit into the gaps. Set aside. Heat oven to 180C/fan 160C/gas 4.
To make the cake batter, use an electric whisk to cream the butter and sugar together. Beat in the eggs one at a time, then the milk and saffron, if using. Fold in the flours and ground almonds, then beat until combined.
Spoon dollops of the batter over the apricots and smooth over with the back of a spoon. Bake for 40 mins until puffed
up and golden. Remove from the oven and leave to sit for 10 mins. Invert the cake onto a plate and leave to cool. Cut
into wedges. Serve with crème fraîche, if you like.