Almond sponge cake

Soak the dates for at least one hour and then grind them to form a paste.

Separate the egg whites from the eggs and beat them first to stiff peaks to make the cake fluffier. You can also beat the three whole eggs directly if you prefer a more compact finish, but it must be very well beaten. Beat preferably with a whisk.

Add the date paste slowly, just enough to integrate. Keep some of the date water for decoration.

Add the almond flour / ground almonds and mix by hand, with enveloping movements, to lose as little air as possible.

Prepare a low bowl, at least 20cm in diameter, greased with a little EVOO. You can also put a baking paper underneath (as Violeta does). In my case, I added more ground almonds on the bottom and edges and it has the same effect.

BAKING: the oven must be preheated to 170°C, with heat up and down for about 40'. It will depend a lot on the characteristics of your oven. In my case I also add the fan.

Once it is done and has cooled, use the water from the dates as a syrup. Spread it over the surface evenly, so it can be used as an adhesive for a drawing pattern and make the decoration with the shredded coconut (in my case) or almond flour (what Violeta uses). I will have used approximately 20 grams, but it depends on the design you make.

To finish, you can add more berries as decoration. I have added a few blueberries.