2 pots of soy yogurt
4 pots of spelt flour
2 jars of almond powder
3 jars of apricot jam
1 jar of sweet olive oil
1 tablespoon of baking soda
1 tablespoon of cider vinegar
1 pinch of salt
100 g dried dates
100 g of prunes
100 g of apricots
100 g dried figs
1/2 lemon juice
cinnamon powder
Here is a version inspired by Ona Maiocco's cake in her book "ma cuisine super naturelle" (Rouergue editions).
Soak the dried fruits for 2 hours then cook them for 20 minutes with lemon juice and mix them well (with a fork it should be enough), add cinnamon.
Preheat the oven to 180 degrees, mix all the dry ingredients, then the wet ingredients and pour in a tablespoon of bicarbonate is on top of the cider vinegar to obtain a mouse to mix with the preparation.
Take a square mold of 18 cm, oil and flour it then pour the dough and bake for about 40 minutes (prick with the tip of the knife if nothing hangs is that it is cooked).
Once cooled, Turn out a first time on a board then turn it over and cut it in half to spread the fruit paste inside. Place the first part of the cake on top and let it sit overnight.
The vegetable cakes are often better the next day because the humidity has time to give them softness.