Tomato-Basil Olive Oil Cake

Ingredients

• FOR THE TOMATOES:
• 6 whole Roma Tomatoes, Cut Into Thick Slices
• 2 Tablespoons Extra Virgin Olive Oil
• 1 clove (Large) Garlic, Minced
• 1 teaspoon Salt
• ¼ teaspoons Pepper
• FOR THE CAKE:
• 1-¾ cup All-purpose Flour
• 2 whole Eggs
• 2 cloves Large Cloves Garlic, Minced
• 1 teaspoon Salt
• ½ cups Extra Virgin Olive Oil
• 5 whole Fresh Basil Leaves

Preparation Instructions

Preheat the oven to 450 F.

Toss tomato slices with olive oil, garlic, salt, and pepper in a large mixing bowl. Arrange tomato slices on a sheet pan in a single layer. Roast them in the preheated oven for 25 to 30 minutes until the tomatoes begin to caramelize and turn lightly brown.

For the Tomato-Basil Olive Oil Cake:

Meanwhile, combine flour, eggs, garlic, salt, and olive oil in a large bowl; mix well.

When tomatoes have finished roasting, remove them from the oven and reduce temperature to 350 F. Allow roasted tomatoes to cool for about 10 minutes.

Reserve 8 to 10 roasted tomato slices for the top of the cake. Add the remaining tomatoes (about 1 cup) and the basil to a food processor and blend until smooth. Add tomato/basil mixture to the cake batter and mix well. Pour batter evenly into a lightly greased round 9″ x 1.5″ baking dish and top with the reserved roasted tomato slices.

Bake for 25-30 minutes or until top of cake begins to lightly brown and a toothpick comes out clean. Then remove it from the oven and cut into eight pieces before serving.

This recipe was created by Tina Haupert, the blogger behind Carrots ‘n Cake.