Vegan cake with tomato juice

Lenten Cake with Tomato Juice: An Unusual Delicacy

Who would have thought that tomato juice could be the secret ingredient of a delicious cake? This Lenten cake recipe with tomato juice is not only an excellent option for those who follow dietary restrictions but also a pleasant surprise for the taste buds. The inspiration for this recipe comes from the desire to experiment with unusual ingredients, and the result is a slightly moist and flavorful cake, perfect for any occasion.

Preparation time: 30 minutes
Baking time: 35-40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 12

Ingredients

*For the layers:*
- 15 tablespoons oil (choose a light sunflower or olive oil so it doesn't alter the cake's flavor)
- 5 tablespoons sugar
- 15 tablespoons tomato juice (freshly squeezed juice is ideal)
- 1 teaspoon baking soda
- Lemon juice (enough to quench the baking soda)
- 500-550 g flour (whole wheat flour can add a healthful note)
- 2 teaspoons vanilla essence
- 1 packet vanilla sugar

*For the cream:*
- 1 liter soy milk (or water, if preferred)
- 10 tablespoons sugar
- 200 g semolina
- 200 g margarine (make sure it's at room temperature)
- Grated zest of one lemon
- Juice from half a lemon
- 2 teaspoons vanilla essence
- 1 jar of 400 g plum jam (or another preferred jam)
- Powdered sugar (for decoration)

Preparation

1. Preparing the layers

Start by preparing the layers. In a large bowl, combine the oil with the sugar. Mix well until you achieve a homogeneous composition. Then, add the tomato juice and mix again.

Quench the baking soda with a little lemon juice and incorporate it into the oil and sugar mixture. Add the vanilla essence and vanilla sugar. Start sifting the flour gradually, mixing with a spoon until the dough becomes too thick to be mixed.

Now, it's time to knead! Use your hands to work the dough until it becomes non-sticky and easy to shape. Divide the dough into four equal balls and wrap them in plastic wrap. Place them in the refrigerator for 20 minutes; this step will help achieve flakier layers.

Preheat the oven to 180°C. Grease the bottom of a 24x27 cm baking tray with oil. Take the first ball of dough from the refrigerator, sprinkle a little flour on a piece of baking paper, and roll out the dough with a rolling pin. Place the layer on the bottom of the tray and remove the baking paper. Bake the layer for 8-9 minutes, until the edges turn slightly golden.

Repeat the process for the other three balls of dough, letting the layers cool on a cutting board.

2. Preparing the cream

In a pot, combine the soy milk with the sugar and bring to a boil over medium heat. Once the mixture boils, reduce the heat and add the semolina gradually, stirring continuously with a whisk. This is the essential technique to avoid lumps.

Continue stirring until the cream thickens like a pudding. Once you achieve the desired consistency, remove the cream from the heat and add the grated lemon zest. Cover with plastic wrap and let cool slightly.

When the cream is warm, incorporate the margarine and mix well. Finally, add the lemon juice and vanilla essence. Mix everything until it becomes a smooth cream.

3. Assembling the cake

Now that all components are ready, it's time to assemble the cake! Place the first layer of dough on a cutting board. Spread half of the cream on top, leveling it evenly. Place the second layer on top and add the jam, ensuring it is evenly distributed. If the jam is too soft, it may run, so opt for a thicker jam.

Place the third layer, add the remaining cream, and finally, place the last layer. Cover the cake with plastic wrap and let it chill in the refrigerator overnight. This step is essential to allow the flavors to meld and to achieve the perfect texture.

4. Serving

The next day, take the cake out of the refrigerator and slice it with a sharp knife. Dust with powdered sugar and serve with a cup of tea or coffee. This Lenten cake with tomato juice is also perfect for a festive meal or as a dessert at a gathering with friends.

Tips and useful advice

- Vary the jam: If you don't have plum jam, try apricot or raspberry jam for a different flavor.
- Improve the texture: Add a little cornstarch to the cream to make it even smoother.
- Freezing: The cake can be frozen, but make sure to cover it well to avoid ice crystals forming.
- Calories: One serving contains approximately 250 calories, but depending on ingredient variations, this number may vary.

Frequently Asked Questions

1. Can I use another type of plant-based milk?
Yes, you can use almond or oat milk, but the cake's flavor will change slightly.

2. How can I make the cake less sweet?
Reduce the amount of sugar in the cream and in the dough, adjusting the taste to your preference.

3. Can I add fruits to the cream?
Of course! You can add banana puree or grated apples for a more intense flavor.

This Lenten cake with tomato juice is not just an unusual recipe, but also a pleasant challenge for any cooking enthusiast. Experiment, adapt, and enjoy! Bon appétit!