Ketchup & Mustard Cake
INGREDIENTS
CAKE:
180 g butter, softened
250 g brown sugar
2 pcs whole eggs
120 ml tomato ketchup
120 ml water
30 g red food colour
260 g plain flour
1 tsp bicarbonate of soda
1 tsp baking soda
1/2 tsp salt* (if you use salted butter, omit this)
2 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
FROSTING:
100 g cream cheese
240 g butter, softened
1 tsp vanilla extract
2 tbsp mustard
2 tsp ground turmeric
500 g icing sugar, sifted
1/2 tsp yellow food colour
Optional: sprinkles
EQUIPMENT:
Hand mixer or stand mixer
8” or 9” baking pans x 2
Spatula
Offset spatula
Icing bags
Icing tips
PROCEDURE:
For the Cake:
1. Preheat oven to 170 C. Prepare 2 9-inch pans, lined with baking paper
2. Cream butter, sugar and vanilla for 3 to 5 minutes. Scrape sides then add whole eggs. Cream further until smooth.
3. Add tomato ketchup, water, and red food colour and cream further until well combined.
4. Add plain flour, baking powder, bicarb of soda, salt*, cinnamon. ginger, and nutmeg.
5. Mix on low speed to avoid dusting your face with flour until cake mixture is well combined for about a minute or two. Avoid over-mixing.
6. Divide cake mixture into prepared pans and bake for 22 to 25 minutes.
7. Once cooked, cool the cakes prior to frosting.
For the Frosting:
1. Cream butter, cream cheese, and vanilla extract until smooth.
2. Add mustard, turmeric powder, icing sugar, and yellow food colour and mix at high speed until smooth and stiff. You don't like a runny frosting, you want it stiff enough to pipe. If it doesn't stiff up, place the frosting in the fridge to cool a bit then mix again.
3. Frost the cooled cake, spread some in between the cake and spread some on top. If you want it fancy, get some piping bags and icing tips to doll it up further.
Makes about 12 to 14 servings!
Trust us - this cake is life changing, it is quite moist and tasty. Wink*