How to make
Grease a pan with a diameter of 22 cm. Sprinkle the bottom of the pan with a spoon or two of corn semolina, brown sugar and sliced almonds.
On top of all this, put spoonfuls of blueberry jam and orange jam in places so that it covers the entire surface.
Turn on the oven to preheat to 350°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!
