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INGREDIENTS:
- 2 eggs
- 200gr panela sugar
- 150gr olive oil
- 350gr of baking powder
- The grated peel of a lemon
- A teaspoon of cinnamon
- Chocolate and icing sugar mini-drops for decoration
- 1 sachet of yeast
- Peach jam
PREPARATION:
- Mix the eggs, panela, milk, oil, flour, lemon peel and cinnamon in a bowl.
- Put the dough in a baking dish.
- Put it in the oven, previously heated to 180ºC for thirty minutes.
- When the sponge cake is ready, cut it in half and fill it with a layer of jam.
- Throw the mini chocolate drops and icing sugar on top to decorate.
- Add the feathers and chicks on top.
