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.
Unsalted butter, at room temperature
Canned tomato soup
Light cream cheese, at room temperature
Plain Greek yogurt
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.
In a bowl, mix all the dry ingredients. Set aside.
Using a hand mixer, cream the butter with the sugar. Then, add the eggs (one at a time), water, and tomato soup.
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.
Immediately pour the mix unto the baking sheet.
Bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
Let cool at room temperature for 10 minutes. Transfer unto a wire rack. Let cool completely.
Meanwhile, using a hand mixer, whisk all the cream cheese icing ingredients. Set aside at room temperature.
Using a large cookie cutter (about 15 cm / 6″ diameter), cut 3 circles in the tomato cake.
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.
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.
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