Whole wheat sponge cake with yogurt, dates and fig jam

This whole wheat sponge cake with yogurt, dates and fig jam is a way to sweeten your life in a very nutritious and healthy way.

To achieve this, always try to use the most natural and healthy ingredients possible.

In this case, these are the options that will provide you with the most minerals and vitamins:

1. Use olive oil instead of butter or other less beneficial fats.
2. Choose a whole grain cereal, as it is not refined, it preserves the germ and the husk, which contain most of its vitamins, minerals and beneficial fatty acids.
3. Never use white or brown sugar, they are ”empty calories”, that is to say, they do not contribute anything more than that, calories and no nutrients for your organism. Substitute other natural sweeteners, which although they are simple sugars, at least provide vitamins, minerals, fiber, as is the case of dates, fruit, honey ....
4. Try to include some nuts and/or seeds. They are rich in protein, fiber, minerals and vitamins, and healthy fatty acids.

After these small nutritional tips we get down to work with this whole wheat sponge cake with yogurt, dates and fig jam.

INGREDIENTS:

• 3 eggs
• 1 Greek yogurt
• 3/4 measure of yogurt olive oil
• Juice of 1/2 lemon and zest of the peel
• 3 tablespoons of dates powder
• 3 tablespoons of panela (whole cane sugar)
• 2 tablespoons flour almond
• 2 scoops of yogurt whole wheat flour 
• 1 sachet of baking powder
• 1 pinch of salt
• 4 tablespoons of homemade fig jam
• Optional: nuts and seeds poppy

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RECIPE ELABORATION STEP BY STEP:

1. Preheat the oven to 180ºc.
2. Crack and beat the 3 eggs.
3. Add the Greek yogurt and whisk.
4. Add the oil and beat until well blended without lumps.
5. Add the juice of half a lemon and a little of its zest and stir again.
6. Incorporate the natural sugars: powdered dates and panela and whisk.
7. Add the almond flour and then the whole wheat flour sifted with a sieve and the yeast and pinch of salt. Stir with a whisk until you obtain a homogeneous dough without lumps again.
8. Grease a cake pan. Pour half of the mixture 'only and spread fig jam on top, if it is homemade better. Pour the rest of the batter.
9. Top with some walnuts and sprinkle with poppy seeds.
10. Bake for 25/35 minutes, depending on the oven. Pierce with a knife to see if it comes out clean and that's it! and remember not to open the oven halfway through baking, otherwise the cake will fall.

I hope you enjoy this delicious whole wheat sponge cake with yogurt, dates and fig jam.

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum