Minute Flower’s Tomato Ricotta Cake  Minute Flower’s Tomato Ricotta Cake 9585 minute flowers tomato ricotta cake

Minute Flower’s Tomato Ricotta Cake

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recipe image  Minute Flower’s Tomato Ricotta Cake 5fdad0291d2cf0d428e336a8a45a12f7 l

Minute Flower's Tomato Ricotta Cake  Minute Flower’s Tomato Ricotta Cake gif base64 R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw
Photo by Heed Weinberg
  • Serves
    10 to 12
Creator Notes

Barely tailored from Minute Flower Baking. It used to be the winner at a tomato cook dinner-off in Tujunga, outside of LA, and its creator—Michelle Valigura—shared the recipe with Minute Flower’s Christine Moore. —Sarah Jampel

  • Test Kitchen-Current

  • For the tomato marmalade and the tomato cream cheese frosting:

  • 6 pounds

    tomatoes, blanched, peeled, seeded, and quartered

  • 2 cups

    (400 grams) granulated sugar

  • 1

    cinnamon stick, toasted

  • 1 tablespoon

    vanilla extract

  • 2 tablespoons

    (28 grams) unsalted butter, softened

  • 6 tablespoons

    (113 grams) cream cheese, softened

  • 1 cup

    (125 grams) confectioners’ sugar

  • 1 tablespoon

    tomato paste

  • 1/8 teaspoon

    sea salt
  • For the ricotta cake and assembly:

  • 3

    tremendous eggs

  • 1 1/2 cups

    (340 grams) total-milk ricotta

  • 1 teaspoon

    vanilla extract

  • 1 1/2 cups

    (340 grams) all-cause flour, sifted

  • 1 cup

    (200 grams) granulated sugar

  • 2 teaspoons

    baking powder

  • 1 teaspoon

    sea salt

  • 1/2 cup

    (114 grams) unsalted butter, melted

  • 1/2 cup

    (215 grams) grisly Greek yogurt
  1. For the tomato marmalade and the tomato cream cheese frosting:
  2. Jam tomatoes, sugar cinnamon stick, and vanilla, in a luminous, heavy-bottomed saucepan. Trail together and raise to a simmer over medium-low warmth.
  3. Simmer till the tomatoes spoil down and the combination has the consistency of a thick jam or marmalade, stirring each now and then to prevent tomatoes from burning. Minute Flower Baking instructs that this can gather about 1 hour, but we stumbled on that even intelligent simmering can gather closer to 2 hours. Look for carefully. You’ll want to receive a gel take a look at: Dab pretty of marmalade, on a cold plate and droop a finger by plot of it; if the droop remains, your jam is set apart and in a position to switch.
  4. Chilly completely sooner than transferring to a lined container and storing in the fridge.
  5. For the frosting, mix the butter and cream cheese in the bowl of a stand mixer fitted with the roam attachment. Cream on medium-low till soft and fluffy. Add vanilla, confectioners’ sugar, tomato paste, and salt and blend on medium tempo till fully integrated.
  1. For the ricotta cake and assembly:
  2. Preheat the oven to 350° F. Line the bottom of a 9-high-tail-round, 3-high-tail-safe cake pan with parchment and lightly grease the perimeters.
  3. In a luminous bowl, plug the eggs, ricotta, and vanilla together till soft. Add flour, sugar, baking powder, and salt and fold till exact integrated. Fold in melted butter till exact blended.
  4. Pour batter into pan and bake, rotating midway by plot of, till toothpick comes out luminous, about 1 hour. Chilly for 2 hours sooner than unmolding.
  5. When the cake is totally chilly, you would possibly want to perhaps perhaps be in a position to assemble (I even counsel freezing it for roughly 1 hour, so as that or no longer it is fully firm and easy to work with!) Cut again the layer in half, treasure a hamburger bun. Spread both facet with a safe quantity of yogurt, then top the bottom half with tomato jam (Minute Flower Baking suggests 2 cups, but I worn much less) and build the hat of the cake encourage on. Press gently to guarantee issues are salvage, then use an offset spatula to unfold the tomato cream cheese frosting over the stop (and the facet, too, whenever you happen to desire!).

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