Apricot Semolina Cake
Bring milk to a boil, gradually add semolina and cook, stirring constantly, for about 3 minutes on low heat. Pour into a bowl and cool. Butter baking pan and sprinkle with semolina. Rinse apricots and blanch in boiling water for a few seconds. Rinse in cold water and peel, halve and pit. Separate eggs. Whisk egg yolks with butter, sugar, cocoa powder and baking powder, add to semolina mixture and mix well.
Beat egg whites with salt until stiff and fold into semolina mixture. Spread batter in a pan and arrange apricot halves on top decoratively, pressing them in gently. Bake in preheated oven at 190°C (approximately 400°F) for about 40 minutes. Turn off the oven and let cake stand for 10 minutes in the oven. Remove from the oven and cool. Dust with powdered sugar and serve.