Spongy cakes can be hypnotic and this one, original from my natal Catalonia, will not let you down at tea time.
It is named after its main ingredient, but also because everything was once measured using a yogurt cup. Some people still use this system to make it.
Think of your favourite plain, spongy cake mixed with vegetables and cooked ham or bacon-or neither. Have you ever tried merging both?
Its texture is the softest I have ever tried in a cake, like if you were biting a cloud. The chocolate layer on top just crowns up a perfect dish for this autumn.
In Spain, we love rolling things over, but I have never seen doing such thing with vegetables. A recipe for those looking for meal innovation.
My grandmother simply calls them tortas (cakes) because they are the most popular of the area. And since she is from the beautiful town of Sabiote, I will just name them after the place where I always eat them.