We welcomed Paraplanner Paul Wells on to the team.
Click here to find out more, including the first record Paul bought and why he wanted to join Ovation.
As you know the Ovation Team are trying hard to reduce our plastic consumption in the office. Paul shared with us a very simple, but great way we could be more environmentally friendly – the Ovation Team is now using an alternative search engine to Google called Ecosia. You search the web with Ecosia and they use any profit generated through ad income to plant trees. Click here to find out more and maybe try Ecosia out for yourself.
Some of you may remember Mel? She’s back!
Mel left Ovation back when we were still on Whiteladies Road, now she is back helping the team for a few days each week. Click here to find out more about Mel
A few members of the team have made the most of all this sunshine and have a lot of homegrown tomatoes. So Tammy put her baking skills to the test and we had Tomato Cake. Yep, you read that correctly! A very tasty way of using homegrown tomatoes 🍅🍰🍅
Want to make your own Tomato Cake? Here is the recipe –
- 500g Tomatoes
- 200g Light Brown Sugar
- 85g Salted Butter
- 2 Medium Eggs
- 250g Plain Flour
- 1 tsp Bicarbonate of Soda
- 1 tsp Cinnamon
- 125g Icing Sugar
Pre-heat oven to 170 ° C/150 ° C fan assisted/Gas Mark 3 and line a 2lb loaf tin with parchment
Puree the tomatoes and set aside
Cream the butter until smooth, then add sugar and continue to mix until light and fluffy.
Add the eggs one at a time, mixing evenly between each
Mix the flour, the bicarb and the cinnamon together, then slowly add to the batter, mixing well to combine evenly
Set 2 tbsp of the tomato puree aside. Then add the remaining puree to the batter again mixing well
Pour batter into the pre-lined tin and spread out evenly. Bake in the middle of the oven for 45-50mins. A skewer poked into the middle of the cooked cake should come out clean
Leave to cool in the tin for 5-10mins before turning out to cool completely on a cooling rack.
For the icing, mix the reserved 2 tbsp tomato puree with the icing sugar. Once you have an evenly mixed and lovely pink colour it is ready to drizzle onto the cold cake.