How to cook
Turn on the oven to preheat to 347°F (175 degrees).
Beat the eggs with a baking mixer with 1/2 cup of sugar. When they form into a fluffy cream, gradually add the yoghurt, oil, honey and 40 g of orange peel jam.
Sift the flour with the baking powder, pour the 1/2 cup of corn semolina and mix with a wooden spoon smoothly. You can continue with the mixer, but at a slower speed and for a very short time.
Pour the ready mixture into the pan over the jam. It is a bit more rare than a regular cake mix because it has semolina that will absorb and swell up a bit during the baking process.
Put it in the preheated oven and bake the jam cake for 30-40 minutes.
Allow it to cool for 15 minutes inside the oven which need to be left slightly open (not fully).
Carefully turn the cake over on a tray and serve it while still slightly warm. If you like, you can also wait for it to cool completely.
Enjoy your meal!