Tomato Cake

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4 oz. butter, softened
1cup  soft brown sugar
1 Tbsp. agave nectar
3 eggs
6 tomatoes, blanched, peeled and pureed
3 cups  flour
1/2 Tbsp. baking soda
Pinch ground nutmeg
Pinch ground cloves
1 tsp. cinnamon
1 cup chopped almonds

1 lb. cream cheese (can substitute goat or ricotta)
1cip  heavy cream
Sugar to taste
1 vanilla bean, split
Juice of 1 key lime

Bring heavy cream and split vanilla bean to a boil, remove from heat and chill.  Reserve.

Beat the soft butter together with the sugar until “creamy." Add eggs one by one, and then add pureed tomatoes.

Mix flour with spices and baking soda, then add to the batter. Add chopped nuts.

Grease a 12-inch baking pan and pour the batter in. Bake at 350 degrees F for about 45 min, or until a toothpick comes out clean. Reserve, and let cool completely.

Beat the heavy cream and sugar until whipped, then add cream cheese. Add sugar and key lime juice to taste.