Heat the oven to 160 degrees. Take a large baking tin and cover it with baking paper.
Beat the eggs lightly with a mixer. Add Tagatesse® and sunflower oil and mix well.
Then add the yogurt and mix well with the mixer. Then add the vanilla sugar and the semolina. Mix it all nice and airy and finally add the baking powder.
Pour the mixture into the baking tin. Bake the cake for about 70 minutes at 160 degrees in the oven until it has a nice golden brown colour.
Prepare the apricot jam 10 minutes before the cake is cooked. Do this by heating on a low heat until it is slightly liquid. Add the orange blossom water and mix. Garnish the cake immediately when it comes out of the oven. This ensures that the jam is well absorbed in the cake.
Sprinkle the cake with the almonds or almond flakes as an extra. Biofood coconut is also a good alternative.