Otherwise known as Torta Do Patata Dolce e Cioccolato, this simple Italian loaf cake with added veg is great for a teatime snack or for breakfast with a strong coffee
Serves 6-8
1 large sweet potato (approx. 300g)
3 eggs
150g caster sugar
Zest of 1 lemon
150g butter, melted
225g 00 flour, sifted
16g baking powder (we used a 16g sachet of Paneangeli baking powder)
60g dark chocolate, finely chopped
1 Preheat the oven to 180C/Fan 160C/ Gas 4 and line a 900g loaf tin with baking paper.
2 Start by cooking the sweet potato. Either bake it whole in its skin in the oven for about 50 mins, or bring a pot of water to the boil and cook it for about 40 mins until tender. Alternatively, for speed, you can peel it, chop it into small chunks and place in a bowl with about a tablespoon of water, then microwave it for about 8 mins until tender. Once cooked, mash the potato, then set aside.
3 Meanwhile, place the eggs and sugar in a bowl and beat until creamy and fluffy. Gradually whisk in the mashed sweet potato, the lemon zest and melted butter until well incorporated, then fold in the flour, baking powder and chopped chocolate.
4 Pour the mixture into the prepared loaf tin and bake in the oven for about 50 mins, or until well risen and golden on top. Leave to cool in the tin, then carefully remove, slice and serve.
This recipe featured in our September issue and was taken from Gennaro’s Verdure: Big And Bold Italian Recipes To Pack Your Plate With Veg by Gennaro Contaldo (Pavilion Books) Photography: David Loftus
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