Apricot Cake

First, grab the eggs and beat them together with the sugar and vanilla sugar until pale, fluffy, and almost creamy.

Pour in the oil and yogurt, then beat everything thoroughly once more into a silky blend.

Fold in the zest, followed by the flour and baking powder. Mix until smooth and thick.

Wash the apricots, cut them in half, and remove the pits. Chop four of them into small cubes, fold them into the batter, and stir.

Line a baking pan with parchment paper, pour in the batter, and level it out. Arrange the apricot halves cut-side up on top and sprinkle with brown sugar.

Bake in a preheated oven at 170°C (340°F) for 45–60 minutes, until the top turns golden.