Michelle’s Tomato Ricotta Cake

Name: Michelle’s Tomato Ricotta Cake
Yield: Makes one 9-inch, 2-layer cake
Cuisine: American
Ingredients: 6 pounds tomatoes, blanched, peeled, seeded, and quartered; 2 tablespoons (28 g) unsalted butter, softened; 2 teaspoons baking powder; 3 large eggs; 1½ cups (340 g) whole-milk ricotta; 1 teaspoon vanilla extract; ⅛ teaspoon sea salt; 1 Ricotta Cake; ½ cup (125 g) plain Greek yogurt; 2 cups Tomato Marmalade; Tomato Cream Cheese Frosting; 1 tablespoon vanilla extract; 1½ cups (180 g) all-purpose flour, sifted; 1 teaspoon sea salt; 6 tablespoons (113 g) cream cheese, softened; 1 cup (200 g) granulated sugar; ½ cup (114 g) unsalted butter, melted; ¼ teaspoon vanilla extract; 1 cup (125 g) powdered sugar; 2 cups (400 g) granulated sugar; 1 tablespoon tomato paste; 1 cinnamon stick, toasted

Preparation info

Makes
one
9 inch , 2-layer cake

Difficulty
Easy

Appears in

Little Flower Baking

By Christine Moore

Published 2016

About

This creative cake was the winner at a tomato cook-off in Tujunga, outside of L.A. Its creator, my friend Michelle Valigura, was generous enough to share it. We love it and think you will, too.

Ingredients

Tomato Marmalade

6 pounds tomatoes, blanched, peeled, seeded, and quartered
2 cups (400 g)

Americas
United States
Tujunga
Cake
Los Angeles
Vegetarian

Method

Tomato Marmalade

Place tomatoes, sugar, cinnamon stick, and vanilla extract in a large saucepan. Stir together and simmer over medium-low heat. Stir occasionally to prevent tomatoes from burning. Simmer until tomatoes break down and mixture has the consistency of a thick jam or marmalade, about 1 hour. Cool thoroughly before storing in a covered container i