Put the raisins in a cup of brandy and leave for 20 minutes. The apricots are cut into small squares and the hazelnuts are cut in half. The apples are peeled and grated. Squeeze them by hand and added the honey and cinnamon.
Beat the melted butter with powdered sugar and oil to whitening. Add eggs, yogurt, baking soda, flour and vanilla gradually.
Finally, the resulting thick mixture is thoroughly mixed the apples, raisins, dried apricots and lemon peel.
Pour into greased and sprinkled with flour cake pan or baking dish and bake 40 minutes at 356°F (180 °C), and finally 10 minutes at 212°F (100 °C).
Do no cut it while still hot.