16. Spicy Orange Sponge Cake

So I do need to apologize to everybody that I haven't been around on regular basis, and in fact I don't have any real excuse. But (there is always a "but") I need to point out that quest on being a perfect housewife and mother was not forgotten and it was cherished for every second of my time. The simple fact is that I fall flat on the bed and fell asleep. That I am super tired and that when it comes to free time my brain is just not working. I blame the weather. And the New Year. The pressure of New Years resolution and lack of a good and favorite week-to-week calendar where I can write my daily routine. But that is back and it has beautiful "2012" written in gold ink and Times New Roman font. So I'm back.
Anyways, anyhows.
Here is something special. Something new, experimental. According to those who tried it.

"Mmmmmmmmmmm"- Cookie Monster.

"Don't you want to take a piece to work? - asked Little Housewife - No, I'll wait until morning because I would have to share it with others" - Cookie Monster

"Did you like the cake?- asked Little Housewife - I did, didn't I tell you? I was probably too busy eating it. Sorry Hun." - Daddy Grandad.

What will you need?
For the cake
2 cups of flour
1.5 teaspoons of baking powder
1 teaspoon of baking soda
1 cup of sugar
3 eggs, slightly beaten
1 cup of silky yogurt (unsalted sour cream or buttermilk might work as well)
3/4 cup of oil
1 zested lemon
pinch of dried crushed chilies
vanilla extract

For the syrup3/4 cup of water
1 cup of sugar
juice from 1 orange and its "remains"
cloves
cinnamon
dried crushed chilies

How will you make it?
Preheat the oven at 180C. Prepare the tin (I used the universal round one) by laying out the baking paper. Put all the dry ingredients to one bowl and wet ones in the other. Bring together and mix until nice and creamy. Pour into the tin and bake until the "clean toothpick" moment.  I had to adjust the temperature in the first 20 minutes to 150C because my oven act weird on me lately, so if you have any suspicions don't be shy to just check it.  

In a small pot bring all the ingredients for the syrup together and let it  bubble for a bit. It should get thicker when its cooled then puncture the cake and let it all in... I used a simple tea-strainer to help myself out and drain all the juicy bits. If you think your cake had enough just scoop around the remaining syrup. Don't over do it, otherwise you will end up with a mush instead of a firm moist cake.
Enjoy!