Red Gold Cake

RED GOLD CAKE WITH CREAM CHEESE ICING

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Red Gold Cake with Red Gold Cream Cheese Icing

A sophisticated, moist spice-style sponge cake utilizing caramelized tomato concentrate and honey to achieve a striking natural terracotta colour and deep, balanced flavour.

The Red Gold Sponge Cake

Overview

  • Prep Time: 20 minutes
  • Baking Time: 30–35 minutes
  • Yield: One 20cm (8-inch) round cake layer
Red Gold Cake before icing

Ingredients

  • Cake Flour: 200g (approx. 1.5 cups) – Provides a light, tender sponge structure.
  • Baking Powder: 1.5 tsp – Primary leavening agent.
  • Baking Soda (Bicarbonate of Soda): 0.25 tsp – Reacts with the acids for optimal lift.
  • Salt: 0.5 tsp – Balances and enhances natural sweetness.
  • Ground Cinnamon: 1 tsp – Warms the flavour profile.
  • Ground Ginger: 0.5 tsp – Adds a subtle, bright spice note.
  • Unsalted Butter (Softened): 115g (approx. 0.5 cup) – Adds richness and moisture.
  • White Granulated Sugar: 150g (approx. 0.75 cup) – Aids in creaming and structure.
  • Honey: 2 tbsp (approx. 40g) – Deepens the golden undertones and retains moisture.
  • Large Eggs (Room Temp): 2 – Binds the batter and contributes to structural rise.
  • Tomato Concentrate / Paste: 60g (approx. 0.25 cup) – Provides the deep terracotta colour and rich depth.
  • Buttermilk / Amasi: 120ml (approx. 0.5 cup) – Tenderizes the gluten and activates the baking soda.
  • Vanilla Extract: 1 tsp – Rounds out the sweet, aromatic profile.

Instructions

  1. Preheat & Prepare: Preheat your oven to 180°C (160°C for fan-assisted ovens). Grease a 20cm round cake tin and line the base with baking paper.
  2. Whisk Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, baking soda, salt, cinnamon, and ginger. Set aside.
  3. Blend the Liquid Base: In a separate small jug or bowl, vigorously whisk together the buttermilk, tomato concentrate, and vanilla extract until completely smooth and a uniform, vibrant coral colour.
  4. Cream Butter & Sugars: In a large mixing bowl (or stand mixer), beat the softened butter, white sugar, and honey on medium-high speed for 3 to 4 minutes until the mixture is pale, light, and fluffy.
  5. Add Eggs: Add the eggs one at a time, beating thoroughly after each addition. (If the mixture begins to look slightly split, add a tablespoon of the flour mixture to re-emulsify).
  6. Combine Wet & Dry: Reduce the mixer speed to low. Add one-third of the dry ingredients, followed by half of the tomato-buttermilk mixture. Repeat the process, finishing with the final third of the flour. Mix just until the ingredients are incorporated; do not overmix.
  7. Bake & Cool: Pour the smooth batter into the prepared tin. Bake for 30 to 35 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.

Red Gold Cream Cheese Icing

Overview

  • Prep Time: 15 minutes (plus cooling time for the reduction)
  • Yield: Generous amount to fill and frost a 20cm single or double-layer cake.

Ingredients

  • Tomato Concentrate / Paste: 50g (approx. 3 tbsp) – The natural red colour pigment and flavour base.
  • Honey: 3 tbsp (approx. 60g) – Caramelizes the paste and adds floral sweetness.
  • Ground Cinnamon: 0.5 tsp – Bridges the flavour into a rich dessert profile.
  • Lemon Juice: 1 tsp – Brightens the hue and cuts through the sweetness.
  • Unsalted Butter (Softened): 115g (approx. 0.5 cup) – Provides stability and structure.
  • Cream Cheese (Firm, Brick-style): 225g (approx. 1 cup) – Tanginess that beautifully balances the rich base.
  • Icing Sugar (Powdered Sugar): 350g to 450g – Sweetens and adjusts consistency.
  • Vanilla Extract: 1 tsp – Finishing flavour enhancer.
  • Optional Decor: Edible gold lustre dust mixed with a few drops of clear spirit/extract, or clear liquid honey for a glossy drizzle.

Instructions

  1. Cook the Reduction: In a small saucepan over medium-low heat, combine the tomato concentrate, honey, ground cinnamon, and lemon juice. Cook gently for 4 to 5 minutes, stirring continuously, until the mixture darkens slightly, loses its raw edge, and forms a smooth, glossy paste. Remove from heat and allow to cool completely to room temperature.
  2. Beat the Icing Base: In a large bowl, cream the softened butter on high speed for 2 to 3 minutes until perfectly smooth. Add the firm cream cheese and beat for an additional 1 to 2 minutes until just combined. Avoid overmixing at this stage to prevent the cream cheese from becoming runny.
  3. Incorporate Flavour & Colour: Add the completely cooled tomato-honey reduction and vanilla extract to the butter mixture. Beat on medium speed until uniform. The icing will transform into a warm, elegant terracotta-coral hue.
  4. Thicken & Fluff: Sift the icing sugar and add it gradually, roughly one cup at a time, mixing on low speed. Once fully integrated, increase the speed to medium-high and beat for 1 minute until fluffy. Adjust consistency with a touch more icing sugar if a firmer texture is desired.
  5. Assemble & Decorate: Spread or pipe the icing smoothly over your completely cooled cake. For a professional finish, mix edible gold dust with a few drops of lemon extract or clear alcohol to paint metallic gold accents along the ripples of the icing, or finish with a delicate honey drizzle.

Baker’s Notes

  • Temperature Control: Never add the tomato-honey reduction to the icing while it is warm, as it will melt the butter and split the icing.
  • Serving: For the best texture, store the assembled cake in the refrigerator to keep the cream cheese icing stable, but allow slices to stand at room temperature for 15–20 minutes before serving to soften the butter and release the spiced aromas.