Prepare the Batter: Preheat your oven to 180°C (356°F).

In a large mixing bowl, beat 1 egg with a pinch of salt until frothy.

Add 70g sugar and continue beating until the mixture is light and fluffy.

Add grated lemon zest (or 8g vanilla sugar), 70ml oil, 125g natural yogurt, and 2 tablespoons lemon juice. Mix well.

Sift in 150g flour and 8g baking powder. Fold the dry ingredients into the wet mixture until just combined.

Prepare the Mold: Grease a 22-24 cm diameter baking mold.

Pour the batter into the prepared mold and spread it evenly.

Add Toppings: Arrange the apple slices on top of the batter.

Sprinkle a handful of dried grapes (raisins) and 1 tablespoon of sugar over the apples.

Bake the Cake: Place the mold in the preheated oven and bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let it cool slightly.

Finish and Serve: Spread 1 tablespoon of apricot jam over the top of the warm cake.

Dust with powdered sugar before serving.

Allow the cake to cool completely before slicing.