I made this cake with fresh apricots, but you can also used well drained ones from a tin if they aren't in season (perhaps someone could try it with tinned apricots and tell us how it turns out?). Making the hazelnut brittle yourself is really easy and adds an impressive touch to this gorgeous cake.
Great taste. Easy to make. A bit weird consistency but maybe I am just not used to semolina.' Anyway probably will do it again. - 10 Aug 2013 (Review from Allrecipes AU | NZ)