Sponge Cake with Kombucha

Spongecake con KombutxaIngredients
120 g toasted hazelnuts
120 g raw almond
4 large eggs
100 g roasted sweet potato
80 g coconut oil or grass butter
1 ripe plantain
4 medjool dates
4 dried figs, If you like to find the nuggets
baking soda
apple vinegar
a trickle of Kombucha
a pinch of cinnamon
vanilla to taste

Preparation
Mix all the ingredients in the blender until a fine texture is obtained. Enter in the oven at 180 º with fan for about 35-40 minutes. When you pinch it with a toothpick and it comes out completely dry, it is ready. Wait until it cools down a bit and you can taste it.

Mel Sánchez

Mel Sánchez