Yogurt sponge cake (real food adaptation)

First we measure in a glass 100 gr of yogurt. Pour it into a large mixing bowl with 3 eggs.

In the glass we used previously, we look at the mark left by the yogurt and measure half of the aove. Add the aove to the large bowl.

We beat everything and add sifting the flour (3 measures of the yogurt cup) and yeast (16gr).

Finally add the rehydrated raisins and dried apricots and the cinnamon and beat with a mixer.

Add the zest of 1 lemon and transfer to a greased mold.

Of course if you want it sweeter you can add dates, stevia or whatever you like. Cinnamon and dried fruit is enough for me.

Bake for approximately 35 minutes with heat up and down and fan if your oven is set at 170°C.

Once ready, let it cool well before cutting (I take it out to the window).