Pecorino Romano Cake With Candied Tomatoes  Pecorino Romano Cake With Candied Tomatoes 2778 pecorino romano cake with candied tomatoes

Pecorino Romano Cake With Candied Tomatoes

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recipe checklist  Pecorino Romano Cake With Candied Tomatoes f1be66d95690911f91566e0cd6c84e92 l

Pecorino Romano Cake with Candied Tomatoes  Pecorino Romano Cake With Candied Tomatoes gif base64 R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw
Photo by Mark Weinberg
  • Serves
    8 to 10
Creator Notes

This cake is served at Del Posto restaurant and used to be created by Kimberly Janusz and Brooks Headley. It first appeared in challenge 3 of Cherry Bombe Journal. Need to you aren’t smitten by candy tomatoes, it is most likely you’ll presumably well perhaps presumably also top it with apples or pears (or, come summer season, strawberries) sliced thinly and roasted with honey and balsamic vinegar. And this cake wouldn’t be snide with a scoop of olive oil gelato. —Sarah Jampel

  • Test Kitchen-Well-liked

  • For the candied tomatoes:

  • 3 tablespoons

    (37 grams) sugar

  • 1 tablespoon

    (12 grams) kosher salt

  • 1/4 cup

    (25 grams) extra-virgin olive oil, plus extra to duvet the tomatoes
  • Water, as wanted

  • 15

    small tomatoes, blanched and peeled

  • For the cake:

  • 1

    stick (115 grams) unsalted butter, at room temperature

  • 1 cup

    (200 grams) sugar

  • 1/4 cup

    (60 grams) cream cheese, at room temperature

  • 3

    successfully-organized eggs

  • 1 cup

    (140 grams) all-reason flour

  • 1 cup

    (85 grams) finely grated Pecorino Romano (stare for the just, sheepy stuff from the Lazio plot of Italy)

  • 1 teaspoon

    (4 grams) kosher salt

  • 1 teaspoon

    (6 grams) baking powder

  • 1 cup

    (240 grams) heavy cream
  • Turbinado sugar, for serving

  1. For the candied tomatoes:
  2. Preheat the oven to 200° F, or the bottom most likely atmosphere. Line a baking sheet with parchment paper and plot aside.
  3. In a medium bowl, mix the sugar and salt. Add the olive oil and then add enough water to flip it staunch into a wet, sandy slurry. Toss the peeled tomatoes in the slurry till they’re lined.
  4. Purchase the tomatoes out of the sugary oil and scatter them on a baking sheet lined with parchment paper. Bake for 2 hours, till the tomatoes are shriveled but not dry. They desires to be candy and candy-devour.
  5. Enable the tomatoes to chill and effect them in a plastic container. Duvet them fully with oil and retailer in the fridge. Carry to room temperature sooner than serving.
  1. For the cake:
  2. Preheat the oven to 325° F and line a quarter-sized sheet pan with parchment paper.
  3. In a stand mixer fitted with a lag attachment, cream together the butter, sugar, and cream cheese till gentle, fluffy, and subtle. Add the eggs and mix till fully blended.
  4. In a separate bowl, sprint together the flour, cheese, salt, and baking powder.
  5. Add the dry ingredients to the egg and butter combination and mix till precise blended. Circulation in the heavy cream, mixing till you have a delicate batter.
  6. Pour the batter into the sheet pan, tipping the pan so the batter is evenly allotted. Bake till puffed and golden, 20 to 25 minutes.
  7. Chilly a tiny bit sooner than serving (the cake will give plot a tiny bit). Reduce into squares and top with just a few room temperature tomatoes in their oil along with just a few sprinkles of turbinado sugar. The cake is easiest warmth; re-warmth it if serving day after lately.

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