Yogurt sponge cake with cocoa and nuts

✴️INGREDIENTES: 🔸 1 plain yogurt. 🔸 3 eggs 🔸 1 measure of EVOO yogurt. 🔸 2 measures whole wheat flour 🔸 1 scoop pure cocoa powder 🔸 date paste to taste (dates+water). 🔸 1 sachet of baking powder 🔸 Nuts (optional) Don't pay attention to the grams of the ingredients, pay attention to the ingredients written above by me. If you do not have date paste crush a package of pitted dates with a little water until you create a cream.

In a large bowl add all the ingredients (except the nuts, which are for garnish) together with the date cream (measure to taste, but add enough to counteract the bitterness of the cocoa).

Mix everything well with the help of a whisk until there are no lumps. Taste it to see the level of sweetness and rectify if necessary.

Pour into a baking pan lined with baking paper or butter, decorate with chopped walnuts on top and bake for about 40 minutes at 180° (baking time may depend on the oven).

Let cool before unmolding and eat!

➡️ NOTE: Many of you may think that one measure of oil is too much, in reality it is the measure that has always been used in the classic yogurt cake recipe. Keep in mind that we are using whole wheat flour, the oil will help to give juiciness to the mixture and the result is not a dry cake. If you are worried about the flavor that the oil may give, the cocoa flavor is so intense that it is not noticeable, anyway you can always use a mild olive oil. However, if you want to try using less oil, you can use a little less (but I would never use less than 1/2 cup). Also remember that this recipe is for occasional consumption 😜.