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1
In a saucepan, combine the sugar and water and stir over moderate heat until the sugar dissolves.
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2
Add the lemon slices and simmer over low heat until the syrup becomes quite thick, about 20 minutes.
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3
Let cool to room temperature.
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4
Set aside 12 of the nicest lemon slices; finely chop the rest and reserve the syrup.
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5
Preheat the oven to 350.
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6
Butter a 10-inch round cake pan.
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7
In a small saucepan, warm the wine.
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8
Add the apricots and soak for 30 minutes.
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9
Meanwhile, spread the almond slices on a rimmed baking sheet and toast in the oven for about 7 minutes, or until golden brown; leave the oven on.
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10
Transfer the almonds to a plate to cool.
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11
Sift the flour with the baking powder.
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12
In a large bowl, using an electric mixer on high speed, beat the butter with the sugar until light and fluffy, about 8 minutes.
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13
Add the eggs, 1 at a time, beating well between each addition.
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14
On medium speed, gradually blend in half of the flour mixture.
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15
Add the chopped preserved lemons and the apricots with their soaking liquid and mix lightly.
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16
Gently blend in the remaining flour mixture.
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17
Using a rubber spatula, fold in the almonds.
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18
Scrape the batter into the prepared pan, smoothing the surface.
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19
Arrange the reserved lemon slices on top and bake in the center of the oven for about 40 minutes, or until a toothpick inserted into the center comes out clean.
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20
Let the cake cool in the pan.
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21
Transfer the cake to a plate, lemons up, and generously brush the top with the reserved syrup.
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22
Using a serrated knife, carefully cut the cake into thick wedges and serve with whipped cream.
