Food Recipes

This Cake Has A Secret Ingredient – Tomatoes

Bibiana Osteria-Enoteca has its annual tomato festival with mouthwatering dishes on its menu. But among complex tomato desserts there is one extraordinary tomato cake, which you can actually make by yourself. Write down the recipe of Tomato Cake or in fancier way – Torta di Pomodoro:

Preparation ahead includes marination of tomatoes for overnight before slow roasting them. You can do it few days in advance and keep it in container at room temperature.
Here is what you need:

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For the tomatoes
raw sugar cane sugar – 1 cup
dry white wine- 1/2 cup
vanilla extract – 1 to 2 teaspoons
pear-shaped and/or round yellow Toy Box tomatoes – 2 cups , plus 2 cups red cherry tomatoes
For the cake
bread flour- 1 cup plus 2 tablespoons

baking powder – 3/4 teaspoon

granulated sugar – 2 cups
Finely grated zest of 2 large lemons
eggs – 4 large ones
milk – 2 tablespoons
8 tablespoons (1 stick) unsalted butter, melted and cooled
Juice of 2 large lemons
extra-virgin olive oil- 3/4 cup, preferably Ligurian
Hulled and sliced fresh strawberries, for garnish
Almond granola, chopped, for garnish
Aged balsamic vinegar (may substitute vincotto), for garnish
Lemon gelato (homemade or store-bought)

 

What to do:
In order to cook tomatoes: mix up sugar, wine and vanilla extract in a deep saucepan and keep it on the medium heat, keep stirring until the sugar is dissolved and mixture turns into syrup.
Cut round tomatoes in thin slices,and the others in half. Put them into lidded container and pour the syrup on top. Make sure syrup covers all tomatoes. Keep in fridge for overnight.
Preheat the oven to 200 degrees and cover baking dish with parchment paper. Drain tomatoes, leaving all the syrup apart. Arrange tomatoes in one layer on the sheet and slow roast for one hour or until they get caramelized.

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For the cake: preheat the oven to 325 degrees. Whisk together bread and baking powder in a bowl. Mix up granulated sugar with lemon zest .
Add eggs one by one mixing properly. Add milk, butter, lemon juice and oil. Beat the mixture until it’s smooth.
Chop the rest caramelized tomatoes and stir them into the cake batter. Pour the mixture into loaf pan and smooth the surface. Bake for one hour until the cake gets brown and let it cool down.
When you are ready to serve, cut the cake into 11/2 cubes and arrange into separate plates, top it up with remaining tomatoes, strawberry slices and sprinkle with granola, aged balsamic vinegar and add a scoop of lemon gelato. Bon apetit.

source:washingtonpost

This Cake Has A Secret Ingredient – Tomatoes
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