Preheat the oven to 350°F (180°C).

In a bowl, mix the yogurt, sugar, and eggs. You don't need to beat the eggs until pale or doubled in volume—just whisk by hand until everything is well combined and smooth. (You can also use an electric mixer if you prefer.)

Add the oil and continue mixing. Then add the orange juice and zest, and while mixing, add the rum or brandy. Mix a bit more until everything is well blended.

Sift the flour together with the cinnamon and baking powder, then add to the wet mixture. You can use a sifter or just a fine-mesh strainer. Mix well with a whisk, spatula, or rubber scraper—just until the batter is smooth and lump-free. Don't overmix.

Pour the batter into a round silicone cake pan, about 8 inches (20 cm) in diameter and 2 inches (5 cm) high. If you're using a different type of pan, grease it with a little butter or line it with parchment paper.

Tap the pan gently on the counter a couple of times to remove any air bubbles. Bake in the preheated oven at 350°F (180°C) for about 35 to 40 minutes. Since every oven is different, check for doneness by inserting a skewer or knife into the center—it should come out clean. In my case, it took about 40 minutes.

Let the cake cool in the pan for 15 to 20 minutes before removing it, so it doesn't break. Then unmold and place it on your serving plate. For decoration, you can dust the top with powdered sugar, or make an orange glaze by mixing powdered sugar with a few teaspoons of orange juice until creamy, then pour it over the cake. Both ways are delicious!

That's it! Your orange and cinnamon cake is ready for breakfast or a snack—though I warn you, it won't last long! You have to try it! 😋 ▶ Watch the video recipe: https://youtu.be/c6LKeRNgsrw