Cake with Apricot Marmalade

Preheat the oven to 350°F (175°C) and grease a round cake pan with butter or oil.

Combine the egg yolks and sugar in a large bowl and whisk together until the mixture becomes pale and thick, about 2-3 minutes.

Add the sour cream and vanilla extract to the yolk mixture and stir until fully incorporated.

Slowly pour the melted butter into the mixture while stirring continuously to combine.

In a separate bowl, mix the flour with the baking soda, then sift the dry ingredients into the wet mixture and fold gently until just combined.

Pour half of the batter into the prepared cake pan, then spread the apricot marmalade evenly over the batter as a layer.

Pour the remaining batter over the marmalade layer and smooth the top gently.

Bake in the preheated oven for 35 minutes until a toothpick inserted into the cake comes out clean or with just a few moist crumbs.

Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Once cooled, dust the top of the cake generously with vanilla flavored confectioner's sugar before serving.