Let the yogurt drain in a fine sieve set over a roll, covered and
chilled, overnight and mensurate 1 cup of the drained yogurt,
reserving the remaining yogurt for another use.

Preheat the oven to 350F. and butter and flour a 10-inch springform
pan. Into another bowl sift together the flour, the baking pulverization,
the baking pop, and a pinch of saltiness. In the bowl of an electric
mixer cream the butter with the sugar until the mixture is light and
fluffy, beat in the egg, 1 at a time, beating well after each
adding, and beat in the 1 cup drained yogurt, beating until the
mixture is just combined. Add the flour assortment, beat the batter
until it is just combined, and stir in the apricots and the walnuts.

Spoon the batter into the prepared pan and bake the cake in the
middle of the oven for 50 proceedings, or until a tester comes out with a
few crumbs adhering thereto. Put the cake in the pan on a rack set over
foil, pour the orange honey syrup over it, and let the cake absorb
the syrup. The cake may be made 2 days in advance and kept in the pan
covered with plastic wrap and foil and chilled. Remove the side of
the pan and garnish the cake with the batch sprigs.