Chocolate and whole orange sponge cake

Grind the raisins to a paste.

Beat the eggs with the raisin paste. Give as much air as possible to achieve fluffiness.

Add the dry ingredients little by little while beating: flour, baking powder, cocoa and cinnamon. If you prefer, you can use an 85% chocolate bar instead of pure cocoa (80-100g). Dissolve it in vegetable milk (I recommend hazelnut or almond milk) and add it to the mixture along with the orange juice (in my case I squeeze the juice of 1 orange, the same one I grated to obtain the zest).

Add the orange juice, zest and EVOO. Beat until you get a homogeneous paste. Place the mixture in the mold and add some natural nuts on top.

Bake 20' at 180º and let stand about 30' to unmold. And enjoy!