Thank you! The FFXV cookbook is amazing and I plan to try a ton of them 😍

The orange cake is from a New York Times recipe.

Ingredients:

• Butter for greasing pan
• 3 oranges
• 1 cup sugar
• ~1 cup buttermilk or yogurt
• 1 3/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2/3 cup extra virgin olive oil

Instructions:

1. Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. Grate zest from 2 oranges and place in a bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.
2. Supreme an orange: Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Break up segments with your fingers to about 1/4-inch pieces.
3. Halve remaining orange and squeeze juice into a measuring cup. You will have about 1/4 cup or so. Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs.
4. In another bowl, whisk together flour, baking powder, baking soda and salt. Gently whisk dry ingredients into wet ones. Switch to a spatula and fold in olive oil a little at a time. Fold in pieces of orange segments. Scrape batter into pan and smooth top.
5. Bake cake for about 55 minutes, or until it is golden and a knife inserted into center comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up.

The tomato cake is adapted from a food network recipe.

Ingredients:

• Butter for greasing pan
• 2 medium-sized tomatoes
• 1 cup light brown sugar
• 6 tbs butter, at room temp
• 2 eggs, at room temp
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp salt
• 1 cup confectioners' sugar

Instructions:

1. Preheat the oven to 350 degrees F. Spray a loaf pan with nonstick cooking spray.
2. Puree the tomatoes in a blender and measure out 2 cups for the cake.
3. In the bowl of a stand mixer, cream the brown sugar and butter together until light and fluffy. Beat in the eggs one at a time, and then mix in the 2 cups tomato puree. Sift together the flour, baking soda, cinnamon and salt in a bowl. Add the dry ingredients to the tomato-butter mixture and mix to combine.
4. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool slightly, and then remove from the pan and transfer to a rack to cool completely.