Your little ones will never know that this deliciously moist cake is packed with good-for-them tomatoes, olive oil and honey, among other nutrient-rich ingredients
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 12 |
| Cuisine | Mediterranean |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 263 |
| Fat | 10.9g |
| Saturates | 1.8g |
| Protein | 3.9g |
| Carbs | 36.6g |
| Sugars | 17.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 180°C, gas mark 4. Grease a 22cm Bundt tin then sprinkle the inside with sugar. Rotate the tin so the sugar coats the inside then tap out any that doesn’t stick to the sides. Set aside.
Place the ripe tomatoes (or tinned tomatoes or 330ml tomato juice) in a food processor and blend until smooth. You should have 330ml liquid.
In a bowl, beat the eggs, 150g of sugar, honey (or date syrup or molasses), and vanilla until thick and light. Beat in the olive oil. Sift the flour, bicarbonate of soda, salt and spices into the egg mixture and fold in lightly. Fold in the tomato purée.
Pour into the prepared Bundt tin and bake for 25-30 minutes or until a skewer inserted into the cake comes out clean.
Allow to cool in the tin for 5 minutes before turning out onto a cooling rack.
Prepare the glaze by sifting the icing sugar into a bowl then add the yoghurt and lemon juice. Whisk to form a thick icing.
Drizzle over the cooled cake and serve.
