After carrot cake, beetroot cake, spinach cake or even courgette cake… it’s time for something new — tomato cake! With its beautiful colour, soft texture and the addition of warm spices and dried fruit, it’s actually closest in flavour to a classic carrot cake. It has a subtle gingerbread-like aroma, is wonderfully moist, sweet and pleasantly unexpected. You won’t really taste the tomatoes (though some might detect a hint), but while it bakes, your kitchen will be filled with the unmistakable aroma of… tomato soup ;). Don’t hesitate — make this surprising cake and amaze your guests!
Ingredients for the tomato cake:
- 60 g butter
- ¾ cup caster sugar
- 1 large egg
- 300 g canned cherry tomatoes
- 1½ cups (225 g) plain flour
- 1 teaspoon bicarbonate of soda
- ¼ teaspoon baking powder
- 2 teaspoons mixed spice
- ⅛ teaspoon salt
- ⅓ cup dried cranberries or raisins
- ⅓ cup chopped walnuts or pecans
All ingredients should be at room temperature. Blend the cherry tomatoes into a thick purée and set aside.
Cream the butter and sugar together until pale and fluffy. Add the egg and beat until fully combined. Stir in the tomato purée with a spatula until just combined (the mixture may look slightly curdled at this stage — that’s perfectly fine). Sift the flour, baking powder and bicarbonate of soda directly into the mixture. Add the mixed spice and salt, then gently fold together until just combined. Fold in the dried fruit and nuts.
Grease and flour a loaf tin (approximately 23.5 × 13.5 cm, 7 cm deep), tapping out any excess flour. Pour in the batter and level the top.
Bake at 160–170°C for 45–50 minutes, or longer if needed, until a skewer inserted into the centre comes out clean. Remove from the oven, allow to cool briefly in the tin, then transfer to a serving plate to cool completely.
Ingredients for the topping:
- 150 g cream cheese (e.g. Philadelphia), at room temperature
- 45 g butter, at room temperature
- ½ cup icing sugar, sifted (or to taste)
- 1 teaspoon vanilla extract
Beat the butter, icing sugar and vanilla until light and fluffy. Gradually add the cream cheese in three additions, mixing continuously until smooth and creamy. Spread the frosting over the cooled cake.
If you like, decorate with cherry tomatoes, fresh basil and a pinch of pink peppercorns.
Enjoy!
Recipe adapted from New England Today.
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