About this recipe:It's not a mistake - this cake recipe has tomato passata in it! It also has cinnamon, nutmeg, cloves, allspice and fresh orange juice which means it doesn't taste like tomatoes! Don't be afraid to give it a try and see for yourself how moist it is.
Makes: 1 cake
225g passata or crushed tomatoes
1 1/2 teaspoons bicarbonate of soda
375g sifted plain flour
300g caster sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cloves
3/4 teaspoon ground allspice
3/4 teaspoon salt
2 eggs, beaten
175ml vegetable oil
110g walnuts, chopped
120ml fresh orange juice
1 or 2 tablespoons icing sugar for dusting
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Method Prep:20min › Cook:45min › Ready in:1hr5min
In a small bowl, thoroughly mix the passata and bicarbonate of soda. Grease a 25cm bundt or fluted cake ring tin. Preheat the oven to 180 C / Gas 4.
In a mixing bowl, combine flour, sugar, baking powder, spices and salt. Mix in passata mixture. Stir in eggs, oil, chopped walnuts, sultanas and orange juice. Mix well. Pour mixture into greased tin.
Bake for 45 to 55 minutes. Cool cake in tin for 15 minutes, and then turn out on serving plate. Dust with icing sugar or cover with icing, if you prefer.