Coffee Glazed Chocolate Tomato Loaf Cake

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

Adding tomatoes to the sweet baked goods is nothing new. Think about zucchini, sweet potato and pumpkin in the baked goods that you have been seeing and enjoying. As you probably know, tomatoes are botanically a fruit and they are sweet and juicy. So using tomatoes in chocoalte cakes or muffins is just as naturally as using bananas and carrots in cakes. Bakers having been using tomatoes for at least the past 50 years to enrich the flavour of baked goods and help the texture stay soft for longer. This chocolate loaf cake is rich with melted chocolate, butter, olive oil, eggs and cocoa powder, using tomato paste and juice to enhance the flavour and texture. If a loaf doesn't feel like a cake to you, feel free to use a muffin pan, or a round cake pan. While the coffee glaze is not absolutely necessary, but the intense and robust flavour of coffee pairs perfectly with dark chocolate.

 

Coffee Glazed Chocolate Tomato Loaf Cake

adapted from Good Food

Cake Batter	Coffee Glaze
160 g Tomato juice 30 g Tomato paste 150 g Brown sugar (or up to 300 g if you prefer sweeter) 2 tsp Vanilla extract 50 g Unsalted butter 50 g Dark chocolate with 70% cocoa content 50 g Olive oil 4 Eggs (60 g each) 200 g Plain flour 50 g Dutch-processed cocoa powder 1 tsp Baking powder	25 g Boiling water 1 tsp Instant coffee powder 1/2 tsp Ground coffee beans 1 tsp Vanilla extract 200 g Icing sugar

1. Line a 8-9 inch / 20-22cm loaf pan with baking paper and heat the oven to 180C/350F. Put the tomato juice, tomato paste, brown sugar and vanilla in a bowl and whisk until smooth. Melt the butter, dark chocolate and olive oil together gently then whisk this in, followed by the eggs, whisking in one at a time until smooth.
2. Sift in the flour, cocoa and baking powder then fold this through evenly without over-mixing. Spread the batter into the prepared pan, then bake for 25-30 minutes until a skewer poked in the centre comes out clean. Or divide the mixture between 10 muffin papers, filled almost to the top, then bake for 20 to 25 minutes. Cool the loaf cake on a cooling rack until cold before icing.
3. To make the coffee glaze, pour the boiling water into a small bowl and dissolve both the instant and ground coffee in it. Stir in the vanilla and icing sugar and mix until smooth. Adjust the consistency with a drop more water if it's too thick. Then spoon this over loaf cake and leave to set.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com