Juicy Apricot Cake with Sponge Batter

Steps

1. Preheat the oven to 180°C (top/bottom heat) or 160°C (fan). Grease a 26 cm springform pan with butter and dust with flour.
2. Wash, halve, and pit the fresh apricots. Quarter any large fruits. If using canned apricots, drain well in a sieve.
3. Cream the butter, sugar, and vanilla sugar together for about 2 minutes until fluffy.
4. Add the eggs one at a time, beating each for about 30 seconds before adding the next.
5. In a small bowl, mix the flour, ground almonds, and baking powder.
6. Fold the flour mixture into the butter-egg mixture for no more than 30 seconds, adding the milk and lemon zest as you go.
7. Spread the batter evenly into the prepared springform pan.
8. Arrange the apricot halves, cut side down, on top of the batter; no need to press them in.
9. Bake on the second rack from the bottom for 35–40 minutes, checking doneness with a toothpick near the end.
10. Let the cake cool completely, then dust with powdered sugar before serving.