Tomato Cake
little Hero
over 1 year ago
A unique and savory cake made with fresh tomatoes and herbs.
Cooking Time
1 hour
Serving Size
8 servings
Nutrition Per Serving
Cal
250
Protein
5g
Fat
10g
Sat Fat
6g
Carbs
35g
Chole
50mg
Fiber
2g
Sugar
20g
Sodium
300mg
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup tomato puree
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, basil, oregano, thyme, rosemary, parsley, garlic powder, onion powder, and black pepper.
- In a separate large bowl, cream together the butter and eggs until light and fluffy.
- Add the tomato puree and milk to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated Parmesan cheese.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Serve the tomato cake at room temperature and enjoy!
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