Today we have sweetened tomatoes in a cake! A recipe somewhat surprising for a great occasion …
Driven by our love for good food (and especially tomatoes), we launched this blog two years ago. Since then, our gluttony has grown steadily, and with it, our obsession for tomatoes, so much that we decided to celebrate the anniversary of this blog with a tomato cake.
The idea of making sweets with tomato does not come out of nowhere. Last year during a trip to Andalusia, we discovered an extremely good tomato jam, and that gave us ideas. We started experimenting with tomato for desserts: tomato compote as icing, tomato concentrate in the cake batter, fresh tomatoes in pieces in the cake, sweet tomato soup on the cake … There were good and not so good versions, and then there was THE cake! We finally found the recipe that defined our taste, and that was worthy of a Cosmic Tomatoes birthday cake!
To assure you, the tomatoes laid on this cake are well suited for a sweet cake. I candied the tomatoes like we do for candied apples. You’ll be surprises by how good it can be, so try this recipe for yourself …
For the candied tomatoes
- 3 Cherry tomate bunch (about 10 tomatoes)
- 125g Brown Sugar
For the two layered cake
- 200g Flour
- 80g Milk
- 4 Eggs
- 230g Sugar
- 3Cc Baking powder
- 2Cc Salt
- 115g Butter
For the frosting
- 100g Greek yogurt
- 50g Icing sugar
- 1Tsp Orange blossom extract
The candied tomatoes
Boil half a liter of water in a saucepan.
Place the tomato branches in boiling water for 30 seconds. Remove them follows using a nipper. Otherwise you can attach the branches to a string before putting them in water and remove them with it.
Peel tomatoes gently. Keep the skins. At this point, you will eventually have some tomatoes detached. This is why it is necessary to start with whole bunches, to increase the chances of having, a beautiful complete bunch at the end. The rest will go into the cake batter.
Add the red sugar to your boiling water and continue the boil until a thick caramel is obtained.
Dip the tomato bunches in the caramel, lower the heat to medium and let the tomatoes candy for two minutes.
Take out the tomato bunches. Choose the most beautiful and detach the leftovers from their branches, if they have not already fallen. Cut them into quarters.
Trow the tomato quarters into the caramel. If the caramel is too thick, add a little water and allow the tomatoes to candy for about 10 minutes on a low heat.
Strain the tomatoes and collect the caramel. Keep the tomatoes.
Pour the caramel back into the pan and this time let the tomatoes candy for about ten minutes.
Strain the skins like the tomato pieces and chop them finely when cooled.
The tomatoe cake
Heat the oven to 200°c.
Prepare two cake molds, no more than 25 cm in diameter.
Make sure the milk and eggs are at room temperature. Pour the milk, egg whites and vanilla into a bowl and mix well with a fork.
Mix the flour, sugar, baking powder and salt in a large bowl.
Add the butter, cut into cubes and whisk (with an electric whisk if you have one) for about 2 minutes.
Add half the milk mixture to the flour mixture and whisk at medium speed for 1 minute and a half.
Add remaining milk mixture and whisk for about 1 minute.
Add the candied tomato pieces to the cake and mix.
Pour the dough evenly between the two cake holds.
Cook the cake for about half an hour in the oven. The exterior must be completely gilded. Then let the cake cool to room temperature.
Prepare the frosting by mixing the yoghurt with the icing sugar and the orange blossom extract, until it is homogeneous.
Assembling the tomato cake
Pour the icing on the first cake gently. Just enough to pour a little on the sides.
Then place the second cake over the first and pour some more frosting.
Once the frosting has hardened a little, try to fill the space between the two cakes with the pieces of the candied tomato skin.
Gently lay your most beautiful tomato bunch on the cake. There you go, the tomato cake is ready!