HEALTHY SPELT AND LEMON SPONGE CAKE 😋

INGREDIENTS - 3 organic eggs - 1 plain Greek yogurt - 1 Sachet of yeast - 250g Whole wheat spelt flour - 240g Dates (weighed dry with pipo) - 100ml EVOO - Zest of one lemon - Juice of 1 lemon - 1 tablespoon sesame seeds Make the date paste: Soak the dates in warm water for a while beforehand. Then throw them in the glass of the blender with about 6 tablespoons of the same water where they have been soaking and blend until you get a creamy paste. Then beat the date paste with the eggs. 3. Add the Greek yogurt and the EVOO and continue beating. 4. Add the lemon juice and lemon zest and mix well. 5. Pour the mixture into a large bowl and set aside. 6. Sift the flour and yeast, and add them to the bowl of the wet mixture, mixing little by little so that it keeps the air.

7. Cover the baking pan with soaked baking paper or grease it with butter or AOVE to be able to unmold easily later, and incorporate the mixture. Add the sesame seeds on top. 8. Bake in a preheated oven at 175 degrees 30 minutes or until done (in my case I use only lower heat with fan, it depends on each oven). At the end add top heat if you want it to brown.