Pitahaya sponge cake

Preheat the oven with heat up and down to 180 degrees.

Whip the egg whites until stiff and set aside.

Crush the dates + pitahaya cut into pieces. Mix with the eggs, EVOO and yogurt. Add the yeast, ground almonds and oat flour and mix well.

Grease the mold we are going to use (I use silicone because it is very easy to unmold). And before pouring it into the mold we join the two previous mixtures with enveloping movements.

It will look like in the photo. Pour into the mold and bake in the oven for 45-50 minutes.

I made a pink cashew cream that I have also uploaded the recipe to go with it. I looked at the recipe of another realfooder who made it with beets but as I'm more of a fruit person I thought of doing it this way but she got it much more aesthetic and much more pink 😄 I must admit. My oven stayed the pink of the dough looks 🤭 but I recommend it because it is delicious and the cream is spectacular!