How to cook
Beat the eggs with the sugar and a pinch of salt into a fluffy white foam.
Add the yogurt and oil and beat again briefly on low speed to keep the mixture as fluffy as possible.
Sift the flour twice, by stirring in a circular motion, until the flour integrates well.
Pour the mixture into a 80°F (28 cm) diameter baking pan, which has been greased and floured or covered with baking paper. Smooth it out and place it in a preheated oven at 360°F (180°C) without a fan.
Bake for 20 minutes and then open the oven and arrange the pitted and cut in half apricots on top. Do not open the oven before 20 minutes have elapsed.
Sprinkle the fruit with a little sugar and bake for another 10-12 minutes or until it is lightly browned and the sweet pie is fully baked and aquires a nice dark golden crust.
Turn off the oven and leave the apricot cake inside the over with the door half-open for another 10-15 minutes, then leave it to cool.
* This extremely simple recipe was given to me by the grandmother of a Spanish friend who lives in Mallorca. It's called Coca Mallorquina de albaricoques.
This Sweet Mallorca Apricot Pie is easy and quick to make and is suitable for beginner cooks.