As a baker with high thoughts, it’s always fun to add some quirky flavors to my cakes. This cherry tomato and rosemary cake was inspired by my trip to a food pop-up. As I came across some very delicious cherry tomatoes, I started eating them like grapes. It was then that I wanted to highlight the brightness of the tomatoes in a sweet cake. These unconventional mini cakes are truly delicious, and I assure you, they will impress and intrigue your guests!
- Prep Time: 45 minutes
- Servings: 12+
- Bake: 25 minutes
- Infused Base: magical butter
INGREDIENTS:
Cakes:
- 1 and ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup regular unsalted butter, at room temperature
- ½ cup magical butter, infused to preference
- ½ cup cherry tomatoes, blended
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 1 ½ teaspoons honey
Glaze:
- ½ cup powdered sugar
- 2-3 tablespoons rosemary syrup
- 5-6 sprigs rosemary
- 1 cup water
- 1 cup granulated sugar
METHOD:
Rosemary Syrup:
- Combine sugar and water in a small saucepan and stir until sugar dissolves completely. Add rosemary sprigs and simmer over low heat for 15 minutes. Strain and set aside to cool
Cakes:
- Preheat the oven to 350°F (177°C) and generously grease a mini Bundt cake pan. Set aside.
- Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until creamy. With the mixer running on low speed, add the eggs one at a time, then add the blended cherry tomatoes. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, slowly add the dry ingredients. Beat everything just until incorporated. Batter will be thick and look a little curdled, this is okay.
- Spoon batter into pan, filling each Bundt cake cavity 2/3 full. If you need to make a 2nd batch, loosely cover the leftover batter and keep at room temperature until your pan is ready again.
- Bake for 20-25 minutes or until the cakes are lightly golden and spring back when lightly poked with your finger. Remove from the oven and allow to cool inside the pan for 5 minutes. Carefully invert the pan on the counter or wire rack. Give the pan a gentle shake so the cakes release. Cool cakes completely on a wire rack before icing and serving.
Glaze:
- Sift the powdered sugar into a small mixing bowl. Add the rosemary syrup one tablespoon at a time until desired consistency is reached. You can either dip the tops of each bundt cake directly into the glaze or pour the glaze into a piping bag and drizzle over the tops of the completely cooled cakes.
*NOTE: Bundt cake pans stress me out, but I find the silicone ones are the easiest to remove cakes from with minimal crumbling.
