Apricot Cake

• • --- 3 cups (450g) Farina "00" flour
• • --- 2 teaspoons (16g) baking powder
• • --- 1 pinch (2g) salt
• • --- 4 eggs
• • --- ⅔ cup (170g) sugar
• • --- ⅔ cup (170g) sunflower oil
• • --- 1 tablespoon (10g) vanilla extract
• • --- 1 teaspoon (5g) orange zest
• • --- 2 tablespoons (20ml) brandy
• • --- 1 cup (250ml) lukewarm milk
• • --- 7-8 (350g) apricots, ripe but firm, sliced

For the topping

• • --- 6-7 apricots, halved
• • --- 3 tablespoons (30g) flaked almonds

1. 1. Preheat the oven to 180°C (fan-assisted). In a bowl, mix together the flour, baking powder, and salt.
2. 2. In a mixer, beat the eggs with the sugar for 4-5 minutes until light and fluffy. Add the sunflower oil and continue beating. Stir in the vanilla, orange zest, and brandy. Reduce the speed and alternately add the milk and the flour mixture. Stop the mixer, add the sliced apricots, and fold in gently with a spatula.
3. 3. Grease a 26 cm round baking pan and line its base with parchment paper. Flour the sides.
4. 4. Pour the cake mixture into the pan and arrange the halved apricots on top. Place them with the cut side facing upwards. Sprinkle the entire surface with flaked almonds.
5. 5. Bake in the preheated oven for 55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. Let it cool, then unmold and serve.