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Turn on the oven and preheat to 180°C (350°F). Weigh and measure all the ingredients. Sift the powders. Wash the apricots, remove the pits, and slice them.
Beat the eggs with the sugar until light and fluffy, then add the yogurt and oil, then mix. Gradually add the powdered sugar, then the lemon zest and finally 2/3 of the apricots.
Pour the mixture into the plumcake pan (previously buttered and floured), arrange the remaining apricot quarters on top, and finish with the flaked almonds.
Bake in a preheated oven at 180°C for 30 minutes, always checking for doneness with a toothpick.
Remove the apricot plumcake from the oven, just warm it up, unmold it, and let it cool on a wire rack.
Before serving, sprinkle the plum cake with yogurt and apricots with icing sugar.
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