Preheat oven to 350°F. Grease and flour the bottom and sides of a springform pan, then line the base with a 9-inch circle of parchment paper.

Rinse the apricots, halve and pit them, then slice each half into quarters. Place into a food processor and blend until smooth. Measure approximately 212 grams (between 190–218 grams acceptable) and set aside. Reserve any excess for smoothies or yogurt.

In a mixing bowl, whisk together flour, baking powder, baking soda, and salt for 30 seconds. In a separate container, lightly beat the eggs.

Combine the butter, sugar, cardamom, vanilla, and almond extracts in a stand mixer. Begin mixing on low for 20 seconds, then increase to medium and beat until the mixture becomes pale and creamy, about 2 minutes and 30 seconds. Scrape down the sides and bottom of the bowl.

Add eggs one at a time, fully incorporating each into the creamed mixture before adding the next. Incorporate half of the dry ingredients on low speed, then blend in the sour cream on medium. Finish by mixing in the remaining flour mixture on low speed. Scrape the bowl again, add the apricot puree, and mix on medium until fully integrated and the batter appears lightly orange. Scrape down the bowl one final time to ensure a uniform mix.

Transfer the batter to the prepared pan and smooth the surface. Slice the remaining apricots in half and lightly brush the cut sides with lemon juice to prevent excessive browning. Arrange them cut-side up along the edge and center of the batter, allowing room for expansion during baking. Scatter the sliced almonds over the batter, avoiding placement directly on the apricots.

Bake for 55–65 minutes, or until the surface is golden, the center no longer jiggles, and a tester comes out clean with only a few crumbs. An internal temperature of 205°F at the center signifies doneness.

Place the cake pan on a wire rack. After 15 minutes, loosen the edges with an offset spatula and remove the springform ring. Allow the cake to cool completely before slicing.