For the topping, briefly blanch the apricots with hot water. Skin, halve and stone the fruit
For the sponge mixture, mix 225 g flour with baking powder and sieve into a mixing bowl. Finely dice the marzipan. Add 225 g butter, icing sugar, vanilla sugar, lemon zest and eggs to the flour. Mix everything with the whisks of the hand mixer, first on a low setting, then on the highest setting to a dough that falls off the whisk with a hard tear. Fill the dough into a greased springform pan with flour and smooth it down
Spread the apricot halves with the round side down in a circle on the dough and press them in gently
Bake the cake in the preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the middle shelf for 40-45 minutes. Remove from the oven and allow to cool completely on a cake rack. Remove from the mould
Warm the apricot jam in a small pot. Spread the cake including the edge. Sprinkle with pistachios
Waiting time approx. 45 minutes