Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure out all of the ingredients.

Preheat oven to 350 F. Line a 9 by 13” cake pan with parchment paper; grease parchment and inner sides of pan.

Wash the tomatoes and cut the stem spot off each of them, then slice into fourths and place in food processor. Puree until liquid‑y and even in consistency; little flecks of coloured skin are welcome. Measure out 2 and ²⁄₃ cups; set aside. (Use remainder as you wish.)

In a large bowl, beat the eggs, sugar and molasses until smooth and even in colour.

Beat in the oil until incorporated.

Sift all remaining dry ingredients over the egg mixture.

Begin to A technique used to gently mix two ingredients together to create a light fluffy consistency. Start by scooping around the outside of the bowl and cutting through the centre. Turn the bowl and repeat the process.fold in the dry ingredients, gradually adding the measured tomato puree. Scrape sides and bottom of bowl with spatula; mix until batter is even.

Pour into prepared pan, smoothing the surface with spatula. Bake for 35 – 45 minutes, until centre tests clean with a toothpick and no longer jiggles. Let cool completely in pan, then transfer to a large plate or cutting board, removing parchment.

Sift powdered sugar and spices into a bowl. Whisk in lemon juice and mix until smooth, adding more lemon juice by the teaspoon if too thick. Drizzle diagonally over cake using a spoon or fork. Let icing dry before serving.