Line a baking tray with baking paper. Preheat the oven to 170 °C hot air.
Cut the washed apricots in half and remove the seeds. Squeeze the lemon.
Beat the egg yolks with the sugar and lemon juice until foamy.
Whip the egg whites until stiff.
Sift flour and baking powder.
Alternately stir water, oil and flour mixture into the yolk mixture. At the end, carefully fold in the beaten egg white.
Empty the batter onto the baking sheet, spread evenly and top with apricots.
Put the apricot cake in the oven for about 40 minutes.
Sprinkle with powdered sugar before serving.
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