Beat the butter and sugar together, until light and fluffy, add the lemon juice and ground almonds. Fold in the flour, apricots and eggs.
Transfer the mixture to the lined cake tin, smooth the top and bake for approx. 35 mins., until the cake springs back when you touch it with a fingertip.
To make the caramelised oranges, place the oranges in a flat dish. Heat the sugar in a heavy-based saucepan. Allow the sugar to turn to a caramel colour, being careful not to stir as this will crystalise the sugar. Add the water and bring to the boil for a minute or two. Pour it over the oranges.
To serve, cut the cake into wedges, drizzled with the caramelised orange pieces and a spoon of caramel sauce.