1. Preheat the oven to 180°C (fan setting). In a bowl, mix the flour, baking powder, and salt.

2. In a mixer, beat the eggs with the sugar for 4–5 minutes until fluffy. Add the sunflower oil and continue mixing. Add the vanilla extract, orange zest, and brandy.

3. Reduce the speed and gradually add the milk alternating with the flour mixture. Stop the mixer, add the sliced apricots, and gently fold in with a spatula.

4. Grease a 26cm round cake tin and line the base with baking paper. Lightly flour the sides.

5. Pour in the cake batter and decorate the top with the halved apricots, cut side up. Sprinkle the surface with flaked almonds.

6. Bake in the preheated oven for 55 minutes or until a wooden skewer inserted into the centre comes out clean. Let the cake cool, remove from the tin, and serve.