Tomato sponge with cream cheese icing

2 medium vine tomatoes, cored and grated

1 tbsp butter, softened, for greasing

125g plain flour, plus 1 tbsp for dusting 175ml vegetable oil 1½ tbsp cream cheese 225g caster sugar

1 tsp bicarbonate of soda ¼ tsp baking powder ½ tsp ground cinnamon 1 large egg

¼ tsp salt 180g cream cheese 80g unsalted butter 250g icing sugar, sifted ½ tsp vanilla extract ½ tsp ground cinnamon 50g walnuts, chopped 20cm square cake tin

For the cake, preheat the oven to 180°C/gas mark 4. Grease and line the cake tin with baking paper. Grease, then dust with the 1 tbsp of flour, rotating the tin to coat. Tip out any excess. In a large mixing bowl, combine the oil, cream cheese, sugar, bicarbonate of soda, baking powder and cinnamon, and beat with an electric mixer to combine. Add the flour and beat again briefly to combine. Make a well in the centre and crack in the egg. Sprinkle the salt evenly over the ingredients, then beat on a medium speed for 2-3 mins until a thick, smooth batter. Add the grated tomato and beat on a low speed for 2 mins until combined. Spoon the batter into the prepared tin and gently tap it on a flat surface to eliminate any trapped air bubbles. Bake for 25-30 mins, rotating the tin halfway through, until risen, golden-brown in colour and dry to the touch on top. A cocktail stick when inserted should come out clean. Place the cake on a wire rack to cool before turning out. Once cool, trim the top flat using a serrated bread knife, if needed. For the icing, beat together the 180g of cream cheese and unsalted butter in a large mixing bowl, using an electric mixer, until smooth and pale; approximately 2 mins. Gradually stir in the icing sugar, then the vanilla extract. Continue beating with the mixer until smooth and creamy; approximately 2 mins. Spread the icing on top of the cake and top with the cinnamon and walnuts before cutting and serving.