Beat the butter and sugar in a bowl until obtaining a smooth paste, then add vanilla extract, cinnamon and orange zest. Add the eggs, one by one, beating constantly. Then add flour, baking powder and milk. Beat until obtaining a thick texture.
Add the cherries cut in halves to the mixture and pour in a buttered rectangular mold. Sprinkle quinoa puffs over the sponge cake.
Pre-heat the over to 360°F during 35 minutes and then bake the sponge cake for 45 minutes.
