Big Breakfast Baked Bean Cake

This fruit cake is made with a tin of baked beans, so to carry on the breakfast theme it is covered in white hermitage icing with a lemon curd ‘yolk’ and caramelised tomatoes. It is as comforting and homely as your full English breakfast.

Ingredients

Cake:

150g tinned rhubarb

415g ( one tin ) baked beans

250g Sugar

125g Butter

2 eggs

250g Self raising Flour

1 teaspoon baking powder

150g Raisins soaked in hot water

1 teaspoon cinnamon

1 teaspoon mixed spice

Topping:

Caramelised tomato:

1 large plum tomato

Pinch sugar

Pinch salt

Pinch cinnamon

Pinch ground coriander

Heritage Icing:

35g Plain Flour

200g white caster sugar

Pinch of salt

240ml milk

225 g unsalted butter

Vanilla extract

Egg Yolk:

50g lemon curd from a jar

Little yellow colouring

Method

Step One:

Preheat oven to 180/200g gas Mark 4/5

Step Two:

Oil a baking tray and slice the tomato, place on the tray and sprinkle all the sugar, salt and spices on the slices. Put in the oven to cook and caramelise for 10 to 15 minutes.

Step Three:

Place the sugar and softened butter in a bowl and whisk until pale and fluffy. Add the eggs one by one, followed by the spices and baking powder and whisk in to a batter.

Step Four:

Blitz the rhubarb and beans and add to the cake batter, fold and mix in. Finally stir in the raisins with a little of the soaking liquid if needed.

Step Five:

Check the tomatoes are crisp and cooked and remove from the oven.

Step Six:

Pour into a greased grease proof paper lined cake tin and bake cake for 35/45 minutes, until golden brown and clean when a cake tester is inserted.

Step Seven:

Meanwhile, prepare the icing. For the heritage icing, make a roux sauce: whisk the sugar, flour and milk in a saucepan and warm on a low to medium heat until thickened. Take off the heat and leave to completely cool. When cool put in the food mixer with soft butter and vanilla extract and whisk until pale and fluffy icing.

Step Eight:

When the cake is baked, remove from oven and tin onto a cooling rack.

Step Nine:

When cool, coat the top with white icing. Make a dip in the middle and pour on the yellowed lemon curd in a round so it looks like a fried egg. Top with carmines tomatoes.