How to cook
Leave the eggs at room temperature for awhile. Break them 1 by 1 into a dry bowl. Beat them, along with the sugar, to a fluffy cream using a mixer. Add the oil and continue beating.
Add the yoghurt and beat again. Sift the flour and add a packet of baking powder to it. Add the flour to the bowl in small lots and beat with the mixer.
After mixing well, add 4 tbsp jam (no more because it would get too sweet because there's already sugar in it) and 2 tsp cinnamon for flavor and color. Stir so that the jam gets distributed all over in the cake mixture. Smear a small cake form or other form with removable sides with oil. Sprinkle it with foil, so the cake doesn't stick. Pour in the mixture.
Even it out. Bake in a preheated 356°F (180 °C) oven until the cake is baked. Check with a toothpick to see if it's ready. Take it out and cut it into pieces widthwise and lengthwise. Sprinkle with powdered sugar through a sieve.