Home Recipes Peanut-free Tomato Cake Close Avantages exclusifs Deviens membre BPT+ pour ajouter une recette en favori et profiter d'une foule d'autres avantages! Deviens membre BPT+ Tomato Cake Quick access Ingredients Preparation Comments Ingredients Preparation Comments By: Hubert Cormier, Ph.D., docteur en nutrition Preparation 25 min Cooking 25 min Refrigeration 0 min Freezing 0 min 10 servings Worth the effort (moderate) Quick access Ingredients Preparation Comments Ingredients Preparation Comments Dietary restrictions Categories Cakes Desserts Like it? Share it! Tomato Cake Soft Tomato Spice Cake Yes, you read that well! This cake recipe is really made with tomatoes (and spices!), and the flavours are strangely similar to those of a carrot cake. The soft texture and the flavours are just heavenly. Plus, this vegetable cake doesn’t taste like tomato or ketchup at all! It’s perfect to make for a birthday or celebration. SIMPLY DELICIOUS: Try BPT’s deconstructed carrot cake or chocolate zucchini cake! Cakes with vegetables are a real treat! Like it? Share it! Bonà savoir What kind of butter to use in pastries? When baking, most recipes suggest using semi-salted butter or unsalted butter. But, some desserts, especially those with chocolate, benefit from a touch of salt. This is why we often add a pinch of salt to our cookies, cakes, and breads. However, since there is a can of tomato soup in this vegetable cake recipe, it is better to use unsalted butter so the result can be balanced. Tomato cake Switch to cook mode Metric Imperial Tomato cake All-purpose flour - 2 cups 265 g To discover! Baking powder - 4 teaspoons 20 mL To discover! Baking soda - 1 teaspoon 5 mL To discover! Ground allspice - 1 teaspoon 5 mL To discover! Ground cinnamon - 1 teaspoon 5 mL To discover! Ground nutmeg - 1 teaspoon 5 mL To discover! Unsalted butter, at room temperature - ½ cup 120 g To discover! Sugar - ⅔ cup 125 g To discover! Eggs - 2 2 To discover! Water - ¼ cup 60 mL To discover! Canned tomato soup - 1 can 284 To discover! Cream cheese icing Light cream cheese, at room temperature - 1 block 226 g To discover! Plain Greek yogurt - 6 tablespoons 90 g To discover! Icing sugar - 1 ¼ cup 160 g To discover! Vanilla extract - 1 tablespoon 15 mL To discover! Preparation Switch to cook mode Tomato cake Step 1 Preheat the oven to 180 °C (350 °F). Line a small baking sheet (33 x 24 cm – 13 x 9.5″) with parchment paper, making sure to let one end overlap. Step 2 In a bowl, mix all the dry ingredients. Set aside. Step 3 Using a hand mixer, cream the butter with the sugar. Then, add the eggs (one at a time), water, and tomato soup. Step 4 Incorporate the dry ingredients to the wet ingredients. Mix well until homogeneous. Note: At this point, you could add some red food coloring, if desired. Step 5 Immediately pour the mix unto the baking sheet. Step 6 Bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Step 7 Let cool at room temperature for 10 minutes. Transfer unto a wire rack. Let cool completely. Cream cheese icing Step 8 Meanwhile, using a hand mixer, whisk all the cream cheese icing ingredients. Set aside at room temperature. Assembling the cake Step 9 Using a large cookie cutter (about 15 cm / 6″ diameter), cut 3 circles in the tomato cake. Step 10 Put one part of the cake on a serving platter. Spread one third of the icing on it. Repeat these steps for each cake layer. Garnish with Grenoble walnuts. Like it? Share it!
