<\/p>\n

\n

After carrot cake, beetroot cake, spinach cake or even courgette cake\u2026 it\u2019s time for something new \u2014 tomato cake! With its beautiful colour, soft texture and the addition of warm spices and dried fruit, it\u2019s 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\u2019t really taste the tomatoes (though some might detect a hint), but while it bakes, your kitchen will be filled with the unmistakable aroma of\u2026 tomato soup ;). Don\u2019t hesitate \u2014 make this surprising cake and amaze your guests!<\/em><\/p>\n<\/blockquote>\n

Ingredients for the tomato cake:<\/span><\/p>\n

\n
• 60 g butter<\/li>\n
• \u00be cup caster sugar<\/li>\n
• 1 large egg<\/li>\n
• 300 g canned cherry tomatoes<\/li>\n
• 1\u00bd cups (225 g) plain flour<\/li>\n
• 1 teaspoon bicarbonate of soda<\/li>\n
• \u00bc teaspoon baking powder<\/li>\n
• 2 teaspoons mixed spice<\/li>\n
• \u215b teaspoon salt<\/li>\n
• \u2153 cup dried cranberries or raisins<\/li>\n
• \u2153 cup chopped walnuts or pecans<\/li>\n<\/ul>\n

  All ingredients should be at room temperature. Blend the cherry tomatoes into a thick pur\u00e9e and set aside.<\/p>\n

  Cream the butter and sugar together until pale and fluffy. Add the egg and beat until fully combined. Stir in the tomato pur\u00e9e with a spatula until just combined (the mixture may look slightly curdled at this stage \u2014 that\u2019s 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.<\/p>\n

  Grease and flour a loaf tin (approximately 23.5 \u00d7 13.5 cm, 7 cm deep), tapping out any excess flour. Pour in the batter and level the top.<\/p>\n

  Bake at 160\u2013170\u00b0C for 45\u201350 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.<\/p>\n

  Ingredients for the topping:<\/span><\/p>\n

  \n
  • 150 g cream cheese (e.g. Philadelphia), at room temperature<\/li>\n
  • 45 g butter, at room temperature<\/li>\n
  • \u00bd cup icing sugar, sifted (or to taste)<\/li>\n
  • 1 teaspoon vanilla extract<\/li>\n<\/ul>\n

    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.<\/p>\n

    If you like, decorate with cherry tomatoes, fresh basil and a pinch of pink peppercorns.<\/p>\n

    Enjoy!<\/p>\n

    <\/p>\n

     <\/p>\n

    <\/p>\n

    Recipe adapted from New England Today.<\/a><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    After carrot cake, beetroot cake, spinach cake or even courgette cake\u2026 it\u2019s time for something new \u2014 tomato cake! With its beautiful colour, soft texture and the addition of warm spices and dried fruit, it\u2019s actually closest in flavour to a classic carrot cake. It has<\/p>\n","protected":false},"author":1,"featured_media":6888,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[3],"tags":[100,323,322,83,390,103],"duration":[],"tag_group":[],"class_list":["post-6887","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes","tag-dried-cranberry","tag-mixed-spices","tag-pecan-nuts","tag-raisins","tag-tomato","tag-walnuts"],"acf":[],"yoast_head":"\n