Drain the apricots from the compote’s juice. Sprinkle the 2 tablespoons of sugar in a baking dish (11″ (28 cm) diameter) and put the dish in a preheated oven until the sugar becomes caramelized, without stirring, being careful not to burn the caramel. Remove the dish from the oven.
While the caramel cools, mix the dough mixture: beat the eggs well with the sugar, add the flour, baking powder and vanilla. In the dish, on top of the caramel, pour in 2 tablespoons of oil, smearing it all over the bottom and arranging the drained apricots on it. Put the finished dough mixture on top.
Bake in a moderate oven at 392°F (200 °C) for about 30 minutes or until the cake gets a golden color. Check for readiness with a stick.
Remove from the oven and pour the juice from the compote over the hot cake. Once the juice is absorbed by the layers, you can invert the cake onto a cake platter.