If you’re looking for a unique dessert that will surprise and delight your taste buds, look no further than Romanian Tomato Paste Cake, or Prajitura cu Bulion. This intriguing cake combines sweet and savory in a way that is often found in traditional Romanian cuisine. The use of tomato juice and Turkish delight creates a moist and flavorful treat that’s perfect for any occasion. Whether you’re hosting a gathering or simply enjoying a quiet evening at home, this cake is sure to impress.
Top Reasons to Make Romanian Tomato Paste Cake (Prajitura cu Bulion)
- Unique Flavor Profile: The combination of tomato juice and sweet Turkish delight creates a distinct flavor that is both savory and sweet.
- Versatile Dessert: Perfect for celebrations, holidays, or a simple family dinner, this cake suits various occasions.
- Rich in Texture: With its moist crumb and layers of flavor, this cake is a textural delight.
- Easy to Make: With straightforward ingredients and steps, you can whip this cake up with minimal fuss.
- Impressive Presentation: The vibrant color and unique ingredients make this cake a showstopper on any dessert table.
The Essentials
To make the Romanian Tomato Paste Cake (Prajitura cu Bulion), you will need the following ingredients:
- 12 tablespoons of oil: This will keep the cake moist and enhance its flavor.
- 6 tablespoons of powdered sugar: For a touch of sweetness in the batter.
- 12 tablespoons of tomato juice: This is the star ingredient that gives the cake its unique flavor.
- 1 teaspoon of ammonium: This will help the cake rise and create a light texture.
- 450 grams of flour: The base of the cake, providing structure.
- A pinch of salt: To enhance the overall flavors.
- 700 grams of Turkish delight: Cut into small pieces for a chewy surprise in every bite.
- 2 lemons: Zest and juice for a fresh, zesty flavor.
- 1 pack of butter (82% fat): Adds richness and flavor.
- 1 liter of milk: Helps to create a moist cake.
- 5 tablespoons of sugar: For sweetness.
- 250 grams of butter (82% fat): For the frosting or filling.
- 100 grams of coconut: For added texture and flavor.
- 200 grams of semolina: Adds a unique texture to the cake.
- 400 grams of apricot jam: For spreading between layers and adding sweetness.
Gear Up: What to Grab
- Mixing Bowls: For combining your ingredients.
- Measuring Cups and Spoons: To ensure accurate measurements.
- Whisk: For mixing and aerating the batter.
- Baking Pan: A rectangular or square pan works best for this cake.
- Spatula: For spreading the batter and frosting.
- Cooling Rack: To cool the cake after baking.
Directions: Romanian Tomato Paste Cake (Prajitura cu Bulion)
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F). Grease and flour your baking pan to prevent sticking.
Step 2: Prepare the Batter
In a large mixing bowl, combine the oil, powdered sugar, and tomato juice. Mix well until the ingredients are fully incorporated.
Step 3: Add Dry Ingredients
In another bowl, whisk together the flour, ammonium, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
Step 4: Incorporate Turkish Delight
Fold in the chopped Turkish delight, ensuring even distribution throughout the batter.
Step 5: Add Flavor
Zest the lemons and squeeze their juice into the batter. Mix until fully incorporated.
Step 6: Bake the Cake
Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Make the Frosting
While the cake is baking, prepare the frosting. In a medium bowl, beat the 250 grams of butter until creamy. Gradually add the powdered sugar and continue to beat until fluffy. Mix in the coconut for added texture.
Step 8: Cool the Cake
Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely.
Step 9: Assemble the Cake
Once the cake is completely cool, spread a layer of apricot jam on top. Then, apply a generous layer of the coconut butter frosting.
Step 10: Slice and Serve
Cut the cake into squares or rectangles, serve, and enjoy the unique flavor of Romanian Tomato Paste Cake (Prajitura cu Bulion) with friends and family.
Substitutions by Category
- Oil: You can use melted coconut oil or vegetable oil as substitutes.
- Turkish Delight: If unavailable, you can use dried fruit or marshmallows for a different texture.
- Apricot Jam: Any fruit jam, such as peach or raspberry, can work as an alternative.
- Milk: Use a non-dairy milk substitute, like almond or oat milk, if desired.
Little Things that Matter
- Ensure your baking powder is fresh for the best rise.
- Customize the level of sweetness by adjusting the amount of sugar to your taste.
- Let the cake cool completely before frosting to avoid melting.
- Store leftover cake in an airtight container to maintain its moisture.
Make-Ahead & Storage
You can prepare the Romanian Tomato Paste Cake (Prajitura cu Bulion) ahead of time. The cake can be baked a day in advance and stored covered at room temperature. For longer storage, wrap it tightly in plastic wrap and refrigerate. The frosting can also be made ahead of time and stored in the refrigerator. Simply re-whip before using.
Common Questions
Can I use fresh tomatoes instead of tomato juice?
While fresh tomatoes can be used, it’s best to puree them and strain the juice for a smoother texture in the cake.
How can I make this cake gluten-free?
Substituting the flour with a gluten-free flour blend should work well, but keep an eye on the consistency of the batter.
Can I freeze this cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and place it in an airtight container before freezing.
What can I serve with this cake?
Romanian Tomato Paste Cake (Prajitura cu Bulion) pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast.
Explore More
Before You Go
If you’re ready to try something different in the world of baking, Romanian Tomato Paste Cake (Prajitura cu Bulion) is an unforgettable experience. The fusion of flavors will have you coming back for seconds, and the joy of sharing this culinary gem will warm your heart. So gather your ingredients, follow the steps, and delight in this exceptional treat that is as delightful to make as it is to eat. Happy baking!
Romanian Tomato Paste Cake (Prajitura cu Bulion)
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Whisk
- Baking Pan
- Spatula
- Cooling rack
Ingredients
- 12 tablespoons oil to keep the cake moist and enhance its flavor
- 6 tablespoons powdered sugar for a touch of sweetness in the batter
- 12 tablespoons tomato juice star ingredient giving unique flavor
- 1 teaspoon ammonium helps the cake rise and create a light texture
- 450 grams flour base of the cake providing structure
- a pinch salt to enhance overall flavors
- 700 grams Turkish delight cut into small pieces for chewy surprise
- 2 lemons zest and juice for fresh, zesty flavor
- 1 pack butter (82% fat) adds richness and flavor
- 1 liter milk helps to create a moist cake
- 5 tablespoons sugar for sweetness
- 250 grams butter (82% fat) for frosting or filling
- 100 grams coconut for added texture and flavor
- 200 grams semolina adds unique texture to the cake
- 400 grams apricot jam for spreading between layers and adding sweetness
Instructions
- Preheat your oven to 180°C (350°F). Grease and flour your baking pan to prevent sticking.
- In a large mixing bowl, combine the oil, powdered sugar, and tomato juice. Mix well until fully incorporated.
- In another bowl, whisk together the flour, ammonium, and salt. Gradually add dry mixture to wet ingredients, mixing until just combined.
- Fold in the chopped Turkish delight, ensuring even distribution throughout the batter.
- Zest the lemons and squeeze their juice into the batter. Mix until fully incorporated.
- Pour batter into prepared pan and spread evenly. Bake for 30-35 minutes or until toothpick inserted comes out clean.
- While cake bakes, prepare frosting: beat 250 grams butter until creamy. Gradually add powdered sugar and beat until fluffy. Mix in coconut.
- Remove cake from oven and let cool in pan for 10 minutes. Transfer to cooling rack to cool completely.
- Once cooled, spread apricot jam on top, then apply generous layer of coconut butter frosting.
- Cut cake into squares or rectangles, serve, and enjoy the unique flavor with friends and family.
Notes
- Substitute oil with melted coconut or vegetable oil if desired.
- If Turkish delight is unavailable, try dried fruit or marshmallows for texture variation.
- Use any fruit jam, like peach or raspberry, as an alternative to apricot jam.
- For gluten-free version, use gluten-free flour blend and watch batter consistency.
- Store leftover cake in an airtight container to keep moist; cake freezes well when wrapped tightly.
