1. Line the cake tin with baking paper greased with butter or margarine. Shell the pistachio nuts. Mix the rest of the butter or margarine with the sugars in a bowl, until light and fluffy. Mix in the eggs, one at a time, beating well after each addition.

2. Beat in the Amaretto and sift in the flours along with the baking powder, adding the bran left in the sieve. Add the nuts and mix thoroughly.

3. Spoon the cake mixture into the baking tin and smooth the surface with a spatula. Arrange the pecans and almonds in rings on the top.

4. Bake in the centre of the Oven for 40 minutes, then reduce the Oven temperature to 160°C (325°F, gas
mark 3) and continue cooking for 1 hour, until the cake has risen and is lightly browned. A skewer should come out clean from the centre of the cake.

5. Heat the apricot jam in a saucepan until boiling hot, then pass it through a sieve. Brush the jam over the top of the cake on removal from the Oven.

6. Leave the cake in the tin for 15 minutes, then transfer to a wire rack to finish cooling.

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