IOWT x Fine Cheese Co Tomato Sponge Cake with Wigmore Cheese Icing

Tomato Cake

• 250g Isle of Wight Passata
• 4 eggs
• 350g sugar
• 400g plain flour
• 1 tsp bicarbonate of soda
• 150ml Isle of Wight Olive Oil
• Mixed Isle of Wight Heritage Tomatoes

Whipped Wigmore Topping

• 100g soft butter
• 180g Mini Wigmore from Fine Cheese Co.
• 60ml honey
• Fresh thyme

Preheat the oven to 180°C. Line two round cake tins with baking paper.

In a large bowl, whisk together the eggs, sugar and honey until smooth and slightly pale.

Gradually whisk in the Isle of Wight Olive Oil until fully incorporated.

Sift in the flour and bicarbonate of soda, folding gently as you go.

Slowly fold through the Isle of Wight Passata until the mixture is smooth.

Divide evenly between the cake tins and bake for 25 minutes until golden and springy to touch.

Leave to cool completely before removing from the tins.

To make the whipped Wigmore topping, whisk together the butter, Fine Cheese Co. Wigmore cheese, honey and thyme until light and smooth.

Finish the cake with spoonfuls of the whipped Wigmore and top with sliced mixed heritage tomatoes, extra thyme and a drizzle of honey if you like.

Serve slightly warm or at room temperature.