Turn on the oven and heat in static mode at 180°. Weigh and measure all the ingredients. Sift the powders. Wash the apricots, remove the stone and slice them.
Mix the eggs with the sugar until you obtain a white cream, add the yogurt, the oil and mix, gradually add the powders, the lemon zest and finally 2/3 of the apricots.
Pour the mixture into the plumcake mold (previously buttered and floured), arrange the remaining apricot quarters and finish with the flaked almonds.
Bake in a preheated oven at 180° for 30 minutes, always checking the cooking with a toothpick.
Remove the apricot plumcake from the oven, just warm it up, unmold it and leave to cool on a rack.
Before serving the plum cake with yogurt and apricot, sprinkle with icing sugar.
