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Start by separating the egg yolks from the egg whites.
Set the egg whites aside and pour the yolks into a stand mixer.
Add ⅓ of the sugar into the stand mixer and beat the mixture with the whisks.
Cut the loquats in half, remove their seeds, and peel them.
Blend the loquats with an immersion blender until you get a smooth and creamy puree.
Pour the loquat puree into the stand mixer and continue whipping the ingredients.
Sift the flour and baking powder into a bowl, then add the cinnamon.
Add the dry ingredients, one tablespoon at a time, to the mixture in the stand mixer while continuing to mix.
Add the milk and then the vegetable oil in a thin stream while continuing to whisk.
Transfer the mixture into a bowl.
In a clean bowl, pour in the egg whites and beat them with the remaining sugar until you get a thick and glossy mixture.
Combine the sugar-whipped eggs with the mixture from the stand mixer, mixing from top to bottom to avoid deflating them.
Line a cake tin with parchment paper.
Pour in the mixture and level it with a spatula.
Cut the loquats for decoration, remove the seeds, and arrange them on the surface of the cake.
Bake in a preheated oven with fan at 340°F for 40 minutes (or static at 375°F for 50 minutes).
Remove the loquat cake and place it on a wire rack to cool completely at room temperature.