Little Flowers Tomato Ricotta Cake

Ingredients

• 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 large eggs
• 1 1/2 cups (340 grams) whole-milk ricotta
• 1 teaspoon vanilla extract
• 1 1/2 cups (340 grams) all-purpose 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) plain Greek yogurt

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