Not Meatloaf (Tomato Cake)

Not Meatloaf (Tomato Cake)

When life hands you too many tomatoes, make a cake!

Ingredients

  • 546 g (3) Tomatoes, Whole (overripe) 100%
  • 240 g (2 cups) of All-Purpose Flour, or Cake Flour 43.96%
  • 192 g (1 cup) of Dark Brown Sugar 35.16%
  • 120 g (1 cup) of 10X Sugar 21.98%
  • 112 g (20) Tomato Halves, semidry 20.51%
  • 96 g (2) Whole Eggs 17.58%
  • 84 g (6 tablespoons) of Unsalted Butter 15.38%
  • 4.80 g (1 teaspoon) of Kosher Salt .88%
  • 4.80 g (1 teaspoon) of Baking Soda .88%
  • 2.80 g (1 teaspoon) of Ground Allspice 2.80%

Directions

  1. Preheat WCO500X Convection Oven to 350°F. While oven is warming, purée tomatoes until smooth in MX1200XTX X-Prep Blender.
  2. In WSM7L Stand Mixer, cream butter and dark brown sugar. Then add eggs one at a time until light and fluffy.
  3. While the butter is creaming, sift dry ingredients into a bowl.
  4. Add tomato purée to butter mixture and incorporate well. Then add dry ingredients and fully incorporate.
  5. Layer semidry tomatoes into a greased cake pan, pour in batter and bake in preheated oven for 45–50 minutes in the WCO500X Convection Oven until toothpick comes out clean when poked in center of cake.