First drain the apricots well and set aside. Mix the sugar, margarine and a pinch of salt until frothy. Gradually add the eggs and then briefly beat on the highest level. Mix the flour with the baking powder and add alternately with the egg liqueur.
Place the dough on a well-greased, slightly taller tray (the dough should not be too runny but slightly tough). Then turn on the oven to 150-160 ° air circulation. Now place the apricots (with the curved side down) side by side on the dough and lightly! press on. The baking time is approx. 20-25 minutes. Then let the cake cool down well and dust with powdered sugar (to taste).
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