Romanian Tomato Paste Cake (Prajitura cu Bulion)
This Romanian Tomato Paste Cake is a unique, moist dessert blending sweet Turkish delight and tangy tomato juice for a surprising flavor explosion.
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.