Stuffed Sponge Cake

Ingredients

• 3 cups [450 g] Flour
• 1 cup [200 ml] Oil
• 1 cup Yogurt
• 1.5 cups [300 g] Sugar
• 1.5 cups Cranberries
• 4 Eggs
• half a lemon Juice and zest of half a lemon
• 1 tablespoon Baking powder
• 1.5 tablespoons Vanilla
• 2 tablespoons Vinegar
• half a teaspoon Bicarbonate of soda [baking soda]
• a pinch Salt
• 1.5 cups Icing sugar
• 1 orange Juice and zest of 1 orange
• 1/2 or 2 tablespoons in place of each tablespoon of flour Cocoa
• a little Honey
• a little, instead of honey Sugar syrup

Instructions

1. Preheat the oven to 170°C using bottom heat only, or to 160°C if the oven runs with top and bottom heat together, and prepare a suitable cake pan.
2. Blend the oil with the sugar until the sugar dissolves.
3. Add the eggs to the blender with the oil and sugar mixture, and blend.
4. Add the yogurt, oil, lemon zest, a pinch of salt, vanilla, and the juice of half a lemon to the blender, and blend until the mixture is smooth.
5. Mix the vinegar with the bicarbonate of soda in a small bowl until it reacts, then add them to the blender and blend quickly.
6. Transfer the mixture to a large bowl.
7. Add the baking powder to the flour.
8. Gradually add the flour to the bowl, stirring gently until the flour disappears and the lumps are gone.
9. Add the cranberries to the mixture and stir until evenly distributed.
10. Grease the pan, then dust it with flour or very fine semolina.
11. Pour the mixture into the pan.
12. Place the pan in the middle of the oven and leave it for 45 minutes with bottom heat only, without opening the oven.
13. If using cranberries, they can be brushed with honey or sugar syrup, then coated with sugar before placing them on top of the cake, as mentioned in the instructions.
14. After 45 minutes, turn on the top heat only for 5 minutes to brown the top.
15. Remove the pan from the oven once the cake is golden, and let the cake settle; then open the oven door slightly at first, then wider, before taking it out.
16. Prepare the sauce by gradually mixing the icing sugar with the orange juice and zest until it reaches the desired consistency.
17. Pour the sauce over the cake while it is still slightly warm.
18. Decorate the top with berries or fruit, if desired.