How to cook
Beat the eggs, water with sugar into foam with a mixer. Add the oil, then the flour with baking powder. Stir with a fork into a smooth cake mixture. Set aside 4 tbsp of it in a cup, add the cocoa to it and stir well.
Pour the white mixture into a buttered or laid out with baking paper tray, distribute the apricot pieces on top, then pour on the cocoa mixture. To get a nice black and white pattern, don't cover it everywhere.
Bake in a preheated 356°F (180 °C) oven to a dry toothpick - 25-30 min. in my case. Take it out, remove the baking paper. Once cooled, sprinkle with powdered sugar and cut into cake slices.
Serve with a scoop of ice cream and more pieces of apricots.
A fresh summer cake that's irresistibly good!