Tomato Cake with Smoked Feta Cream and Marinated Tomatoes

Serves
serves 11
Time
1 hour 30 minutes

MATT TAYLOR-GROSS

In this recipe from Amanda Cohen, chef-owner of New York City's Dirt Candy, tomato powder lends flavor to this savory-sweet cake, which gets topped with smoked feta cream and cherry tomato halves.

What You Will Need

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Ingredients

1 qt. cherry tomatoes, peeled and halved (1 1/2 lb.)
1 cup olive oil
2 cloves garlic, minced
12 tbsp. unsalted butter, softened, plus more for greasing
1 cup plus 2 1/2 Tbsp. all-purpose flour
¹⁄₄ cup tomato powder
1 ¹⁄₂ tsp. baking powder
¹⁄₄ tsp. salt
6 tbsp. sugar
3 eggs
¹⁄₄ cup milk
8 oz. feta
¹⁄₂ cup plus 2 Tbsp. heavy cream
Fleur de sel, to garnish

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Instructions

Step 1

In a bowl, mix together tomatoes with olive oil and garlic. Let marinate for at least 1 hour.

Step 2

Heat oven to 350°. Line a 9” x 13” pan with parchment paper and grease with butter; set aside. Whisk together flour, tomato powder, baking powder, and salt in a bowl; set aside. In a large bowl, beat butter and sugar on medium speed of a hand mixer until fluffy, about 3 minutes. Add eggs one at a time, beating after each addition until smooth. Add dry ingredients, and beat until just combined; slowly stream in the milk and mix until you have a smooth batter. Pour batter evenly into prepared pan; bake, turning halfway through, until dark orange in color, about 15 minutes. Let cool, then cut into rounds with a 3" cutter; you should get 11 rounds.

Step 3

Using a stovetop smoker, lined with aluminum foil, smoke feta for 20 minutes, according to the manufacturer's instructions. Let feta cool, then transfer to a blender with the cream. Blend until smooth.

Step 4

To assemble, place each cake round on a plate and top with 1 tablespoon smoked feta cream. Place 4 marinated cherry tomato halves, cut side down, on top of the cream. Garnish with fleur de sel.

In a bowl, mix together tomatoes with olive oil and garlic. Let marinate for at least 1 hour.
Heat oven to 350°. Line a 9” x 13” pan with parchment paper and grease with butter; set aside. Whisk together flour, tomato powder, baking powder, and salt in a bowl; set aside. In a large bowl, beat butter and sugar on medium speed of a hand mixer until fluffy, about 3 minutes. Add eggs one at a time, beating after each addition until smooth. Add dry ingredients, and beat until just combined; slowly stream in the milk and mix until you have a smooth batter. Pour batter evenly into prepared pan; bake, turning halfway through, until dark orange in color, about 15 minutes. Let cool, then cut into rounds with a 3" cutter; you should get 11 rounds.
Using a stovetop smoker, lined with aluminum foil, smoke feta for 20 minutes, according to the manufacturer's instructions. Let feta cool, then transfer to a blender with the cream. Blend until smooth.
To assemble, place each cake round on a plate and top with 1 tablespoon smoked feta cream. Place 4 marinated cherry tomato halves, cut side down, on top of the cream. Garnish with fleur de sel.

Tomato Cake with Smoked Feta Cream and Marinated Tomatoes

In this recipe from Amanda Cohen, chef-owner of New York City’s Dirt Candy, tomato powder lends flavor to this savory-sweet cake, which gets topped with smoked feta cream and cherry tomato halves. Get the recipe for Tomato Cake with Smoked Feta Cream and Marinated Tomatoes »