This is very special cake made with tomato paste instead of tomato soup. The glaze really makes this cake stand out at any party.
I made this cake today- this wasy because I didn't have tomato soup. So I used tomato paste, lemon rind and sour cream. I think you will like this- I really is good and it tastes great with sickerdoodle or vanilla ice cream!
Photos and recipe my own.
prep time15 Min
cook time35 Min
light margarine( i used country crock)
lemon curd or zest of 1 whole lemon
dairy sour cream
1 3/4 c
all purpose flour
can plain tomato paste-no seasoning
corn syrup, light
shredded sweetened coconut
How To Make
Heat oven to 325^ for glass cake dish; 350^ for regular baking pans. I used glass. Spray baking dish with non stick vegetable spray.Can bake in two- 8-inch baking pans ,if desired.(fill layers with lemon curd and spread the frosting on top and sides of cake- may need a bit more)
In your large mixer bowl add the margarine and lemon curd. Beat on medium until blended. Let set.
In a small bowl combine egg yolks,sour cream and vanilla. Whisk until blended. Set aside.
In another medium bowl combine the flour, corn starch, sugar, baking powder, baking soda, and salt;whisk until blended.
Add the tomato paste to the butter mixture, beating on medium until blended and sides and bottom of bowl are scraped well.
Add flour mixture in 3 intervals, mixing well and scraping sides and bottom of bowl after each addition on slow then on medium; batter will be thick.(that's good). Beat for 2 minutes.
Beat in egg yolk mixture in 3 intervals, mixing well for 30 seconds after each addition. Scraping down sides and bottom of bowl.
Pour into prepared baking dish.Smooth top. Shake out bubbles,if any. Bake for 35 minutes testing with wooden toothpick for doneness. Glaze while cake is warm.
If using layer pans line bottoms with parchment or waxed paper.Let cake rest in pans for 10 minutes before removing from layer pans.
Whisk together sugar, milk, vanilla and corn syrup until smooth. Stir in coconut and mix until well coated. Frost warm cake.
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