Pre-heat the oven to 180°C.
Combine the eggs and vanilla extract in a mixing bowl and whisk using an electric hand-held whisk for 4-5 minutes.
Gradually whisk in the icing sugar and continue to beat for 5-6 minutes until you have a thick and shiny mixture. Fold the flour into the mixture, 25g at a time, then gently fold in the baking powder. Fold in the melted butter until incorporated. Spoon into a 12 hole silicone heart-shaped mould.
Bake for 12-15 minutes until golden and risen.
Remove from the oven and allow to cool in their moulds for 5 minutes before turning out onto a wire rack to finish cooling. Once cool, brush one side of the cakes with the warmed apricot jam and decorate with the flaked almonds so that they stick to the cakes.
Allow the flaked almonds to set and stick. Dust very lightly with the icing sugar before serving.