Apricot Sour Cream Cake
Preheat oven to 170°C (approximately 340°F). Grease a baking sheet. For the topping: Drain the apricots and set aside. For the batter: Place the butter and sugar in a bowl and beat until fluffy. Stir in the eggs, sour cream, almonds and orange peel. Stir in the flour and baking powder until thoroughly combined.
Spread the dough on the greased baking sheet. Distribute the apricots over the top of the cake. Bake until golden, about 35-40 minutes. Heat the apricot jam to loosen it. Brush the cake with the jam 5 minutes before the end of baking. Serve the cake warm dusted with powdered sugar.