Little Flowers Tomato Ricotta Cake

Little Flower's Tomato Ricotta Cake

Little Flower's Tomato Ricotta Cake


Serves 12

Details
  • Servings:   12
  • Calories:   578
  • Protein:   11g
  •  
  • Fiber:   4g
  • Sugar:   68g
  • Carb Total:   92g
  •  
  • Trans Fat:   1g
  • Saturated:   11g
  • Fat Total:   19g
  •  
  • Dish:   desserts
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Cuisine
  • italian
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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