Broth cake

I have made the cake with tomato paste a few times, especially when I had plum jam in the pantry and felt like trying something old, simple, and made with easily available ingredients. At first, the idea of using tomato paste in the batter seemed curious, but the layers actually turn out well, with a different texture from what I usually make. It’s quick to prepare, and you don’t dirty many dishes.

Quick Info

Total time: about 2 hours
Preparation time: 30-40 minutes
Baking time: 10-12 minutes for each layer
Number of servings: 10-12
Difficulty: medium
Recipe type: homemade cake, vegan

Ingredients

15 tablespoons oil
15 tablespoons sugar
15 tablespoons tomato paste
1 pinch of salt
1 packet baking powder
flour as needed (add gradually until the dough is elastic)
plum jam
powdered sugar (for dusting on top)

Instructions

1. In a large bowl, combine the oil, tomato paste, sugar, baking powder, and salt. Stir with a spoon until the sugar dissolves somewhat.
2. Start adding flour, 2-3 tablespoons at a time, mixing after each addition. When the dough begins to come together, continue kneading with your hands. Stop adding flour when the dough is homogeneous, elastic, and not too sticky. The exact amount varies, but don’t add too much flour to avoid tough layers.
3. Divide the dough into three equal parts.
4. Roll out each piece of dough with a rolling pin directly onto a piece of parchment paper until you achieve a thin layer, roughly the size of the baking tray.
5. Transfer the layer along with the paper onto the back of a baking tray. Place in a preheated oven at 180°C (350°F) and bake for 10-12 minutes. The layer should firm up slightly but not turn brown.
6. Repeat the same process with all three layers. Let them cool completely before handling, as they are fragile when warm.
7. Once cooled, place the first layer on a serving platter and spread half of the plum jam over it. Add the second layer and spread the remaining jam on top. Cover with the last layer, which you dust with powdered sugar. Press down very gently, just enough to make it stick.
8. Let the cake rest for a few hours or overnight to soften a bit, then cut it.

Why I make this recipe often

I love it because the layers don’t require eggs or dairy, and the plum jam doesn’t run. It’s the kind of cake that holds up well for a few days, doesn’t dry out quickly, and is easy to transport. I can make it anytime since it doesn’t require complicated ingredients.

Tips and Variations

Tips

If the layers seem tough after baking, don’t worry; they will soften from the jam after a few hours.
Don’t cut the cake while it’s fresh; the layers may crumble.
Spread the jam in a suitable thickness, not too thick, to keep the cake compact.

Substitutions

You can use another thick jam (like apricot or apple) if you don’t have plum jam. Ideally, it should be without large fruit pieces.

Variations

If you want, you can add cinnamon or a little grated lemon zest to the dough, but it’s not mandatory. The cake also tastes great without them, with that classic flavor.

Serving Ideas

Cut into appropriate-sized squares or rectangles, according to preference. It pairs well with coffee or tea.

Frequently Asked Questions

1. What type of tomato paste should I use for this recipe?
Any classic, simple tomato paste without spices will do, just ensure it’s liquid and not a paste. Don’t use very thin tomato juice.

2. If I don’t have parchment paper, can I bake directly on the tray?
You can bake directly on the back of the tray, greased with a little oil and sprinkled with flour, but the layers may be harder to remove.

3. How thick should the jam be?
It’s important that the jam is thick and doesn’t run at all. Otherwise, it will make the layers too wet.

4. Can I make the dough with a mixer?
You can mix it at first, but the final kneading works better by hand so you can feel the texture.

5. If I don’t have a packet of baking powder, how much should I use from a large jar?
One packet contains 10 grams. Measure out 2 teaspoons.

Nutritional Values

Approximately, per serving (out of 12):

Calories: 220-250
Carbohydrates: 38-40 g
Protein: 2-3 g
Fat: 7-8 g

Values may vary depending on the jam and how much flour is used in the dough. It’s a cake that is relatively high in carbohydrates, with few proteins and moderate fats due to the oil.

Storage and Reheating

It keeps well in the fridge or in a cool place, covered, for up to 4-5 days. It should not be reheated. It becomes more tender after 1-2 days, so it can be made a day in advance. If it starts to harden, it won’t return to its original texture, but it won’t dry out too quickly either.

 Ingredients: 15 tablespoons of oil, 15 tablespoons of sugar, 15 tablespoons of broth, a pinch of salt, flour as needed, 1 packet of baking powder, plum jam

 Tags:  broth cake