Orange Plumcake

Method

1. In a bowl, combine room temperature eggs, sugar, vanilla extract and grated orange zest. Whip until light and fluffy.
2. Add the seed oil in a stream, continuing to whip.
3. In another bowl, sift together flour, potato starch and baking powder.
4. Alternately add the yogurt (at room temperature) and the sifted dry ingredients to the egg mixture, in 3-4 batches, folding gently with a spatula from bottom to top.
5. Pour the batter into a buttered and floured loaf pan (or lined with parchment). Fill to just over 3/4 full (leaving about 2 cm from the rim). Tap the pan on the counter to release air bubbles.
6. Bake in a preheated static oven at 170°C (340°F) for 30-35 minutes, on the rack. Check doneness with a toothpick.
7. Remove from oven and let cool completely. Unmold the cake.
8. Melt some jam in the microwave and spread over the top. Decorate with colorful sprinkles.