Savoury Cake | Torta di Riciclo

The ultimate Italian leftover hero — a rustic savory cake packed with vegetables and baked to perfection. Ideal for antipasto, a light lunch, or a snack.

Watch the Recipe

About This Dish

Torta di Riciclo is a timeless Italian idea — nothing goes to waste, and everything becomes delicious. This savory cake combines pantry staples with vegetables from your fridge or freezer, bound in a soft, golden batter. It’s easy to make, versatile, and perfect for a family snack, an elegant appetizer, or even a light dinner with a salad on the side.

Ingredients (Serves 6–8)

For the Cake:

Flour:	300 g (≈ 2½ cups)
Milk:	100 g (≈ ½ cup)
Vegetable Oil:	100 g (≈ ½ cup)
Baking Powder:	10 g (≈ 2 tsp)
Eggs:	3 medium
Salt:	To taste (≈ ½ tsp)

For the Filling:

Zucchini:	1 medium (≈ 1 cup grated)
Carrots:	3 (≈ 1½ cups grated)
Red Capsicum:	1 (≈ 1 cup diced)
Broccoli:	1 small (≈ 1 cup florets chopped)
Green Peas:	150 g (≈ 1 cup)
Onion:	1 medium (≈ ½ cup diced)

How to Make It

Prep Time: 20 mins | Cook Time: 50–60 mins | Total Time: 1 hr 10 mins

Step 1: Preheat your oven to 180°C (350°F). Line a rectangular baking tray with parchment paper for easy removal.
Step 2: Prepare the vegetables: grate the zucchini and carrots, dice the onion, capsicum, and broccoli into small pieces, and set them aside with the peas.
Step 3: In a large mixing bowl, whisk together the eggs, milk, and vegetable oil until smooth. Add salt, then gradually mix in the flour and baking powder until you have a thick, lump-free batter.
Step 4: Add the prepared vegetables into the batter. Use a spatula to fold them in gently so they are evenly distributed without over-mixing.
Step 5: Pour the mixture into the lined baking tray, spreading it out evenly. Bake in the center of the oven for 50–60 minutes or until the top is golden and a toothpick comes out clean.
Step 6: Let the cake rest for at least 10 minutes before slicing. Serve warm or at room temperature.

Tucci’s Tips

Always dry grated zucchini slightly to avoid excess moisture in the batter.

Use fresh herbs like basil or parsley for authentic flavor — never skip them.

This cake tastes even better the next day; store it covered for a perfect slice.

Variations

Neapolitan Touch: Add a handful of grated Parmigiano or Pecorino for extra depth.
Seasonal Twist: Use asparagus, spinach, or artichokes in spring and summer.
Rustic Flavor: Add a small amount of sun-dried tomatoes or black olives for a bold Mediterranean note.

Did You Know?

Historical Fact: Savory cakes like this were common in Southern Italian farmhouses. Families used leftover vegetables and pantry staples to create a hearty dish that reduced waste and fed everyone.

Fun Fact: In Naples, these tortas were often baked during festive seasons and cut into small squares for antipasto tables — a true symbol of hospitality.

Storage & Thank You

Store in an airtight container in the fridge for up to 3 days.

Can it be frozen? Yes — slice, wrap, and freeze for up to 1 month. Reheat in the oven for best results.

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