Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round springform pan. Set aside.

In a large bowl, whisk together the all-purpose flour, granulated sugar, almond flour, baking powder, and salt until well combined.

Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.

In a separate small bowl, lightly whisk the eggs, milk, and vanilla extract. Gradually add this wet mixture to the flour mixture in three additions, mixing until just combined after each addition, being careful not to overmix.

Gently fold in the 1/2 cup of apricot preserves. Pour the batter evenly into the prepared pan and smooth the top with a spatula.

Sprinkle the sliced almonds evenly over the top of the batter. Bake for 40 to 45 minutes, or until a wooden skewer inserted into the center comes out clean.

Let the cake cool in the pan for 15 minutes before carefully releasing the sides. Transfer the cake to a wire rack to cool completely.

While the cake cools, prepare the glaze: Whisk the powdered sugar and apricot nectar/juice together until smooth and pourable. Drizzle generously over the cooled cake before serving.