Tomato and Parmesan Cheese Pound Cake

Tomato and Parmesan Cheese Pound Cake

It's a simple tomato pound cake with a cute red colour Since it doesn't contain sugar, it's good for breakfast or lunch.

Ingredients: 1 pound cake pan, about 21 cm in length

Cake flour
200 g
Tomato purée (or tomato juice)
120 g
Olive oil
80 g
Parmesan cheese
35 g
Baking powder
2 teaspoons


1. When you are using puréed tomatoes with tomato chunks, put in a blender to make it smooth.
2. Add the eggs, cheese, and olive oil into a bowl, and mix well with a whisk.
3. Sift the cake flour and baking powder, add 1/3 of the flour mixture to the bowl, and mix with the whisk.
4. While the mixture is still floury, add 1/2 of the puréed tomatoes, and mix well with the whisk.
5. Add 1/3 of the original amount of dry ingredients, the remaining puréed tomatoes, and the remaining 1/3 of the dry ingredients in that order, then mix well with a spatula from the bottom of the bowl.
6. Pour the batter into the pan, lightly tap it to flatten the surface, and bake in the oven for 35-40 minutes at 180℃.
7. When it's nicely browned, it's ready to be served!
8. It's crispy on the outside and has light texture since it's made with olive oil.

Story Behind this Recipe

I created this recipe because I wanted to make a savory bread/cake using tomatoes. I used half tomato juice and half tomatoes from a can of whole tomatoes, and blended these ingredients together in a blender. I made a simple pound cake that has a savory taste from the Parmesan cheese.