Genoa with pesto, garlic and dried tomato

INGREDIENTS
For the sponge cake (15-20 canapés):
- 200 g plain soya yoghurt
- 120 g vegan green pesto
- 180 g flour (T45 or T55)
- 10 g baking powder
- 130 g soya milk
- 1 pinch of salt
- 1 tsp. teaspoon cider vinegar

For the canapé:
- 1-2 Jil
- 1 jar of dried & preserved tomatoes in oil
- A few sprigs of thyme

RECIPE
Preheat the oven to 180°C.
In a mixing bowl, mix the soya yoghurt and the pesto. Sift the flour, baking powder and salt directly into it. Stir in with a spatula and when too thick, pour in the milk.
Mix until smooth. Add the teaspoon of cider vinegar, mix and immediately pour into the sponge cake tin.
Smooth out the sponge cake and bake for 12 minutes.
When the sponge cake is cooked, wait for it to cool before cutting.
Using a cookie cutter of your choice, cut the sponge into individual canapés.
Place a slice of Jil on top of the sponge, followed by half a dried tomato and a few thyme leaves.

- Recipe by Aude @thegreenquest -