Japanese Sweet Potato Pound Cake

Bring the batter butter and egg to room temperature.

Line a 20 cm loaf pan with baking paper. Sift the cake flour, ground almonds and baking powder together.

Wash and dice the unpeeled sweet potato into 1 cm cubes.

Soak in water for 10 minutes, rinse and drain. Cover in a microwave-safe dish and heat at 600 W for about 3 minutes, checking and continuing until a skewer enters easily.

Melt the 15 g butter, honey and 20 g sugar in a pan over medium heat.

Add the cooked potato and toss until the coating thickens and looks glossy. Cool it and preheat the oven to 170 C.

Beat the 100 g batter butter until smooth, then beat in the 80 g sugar until pale and aerated.

Add the egg in four or five portions, mixing each addition until smooth before continuing.

Fold in the sifted dry ingredients with a spatula.

Fold in half of the cooled coated potato, the milk and black sesame until evenly distributed.

Transfer the batter to the lined pan and tap it twice from about 10 cm above the work surface to release large air pockets.

Arrange the remaining coated potato on top.

Bake at 170 C for about 45 to 50 minutes.

If a skewer inserted in the center carries wet batter, continue baking and check again. Remove from the pan, allow the initial heat to escape, then wrap while still warm and leave to cool.

Cut the cooled cake into eight slices.

The base batch fits one 20 cm pan; changing servings requires reconsidering the pan size and checking the bake again.