Fancy doing something a bit different with the glut of green tomatoes you have left? Give this tried and tested spiced green tomato cake a go! If like you are a fan of sticky spiced cakes you will love this. It has already been given the seal of approval from my work colleagues, even converting those who don’t believe vegetables belong in a cake (although most class tomatoes as a salad or a fruit!) It has been rave reviews all round. So why don’t you give it a try! It is after all, quite delicious.
750g green tomatoes – chopped
1 tsp coarse salt
400g soft brown sugar
250g plain flour
1 tsp bicarbonate of soda
4 tsp of various spices (I used nutmeg, cinnamon, allspice and ginger)
1 tbsp black treacle
60g mixed nuts (chopped)
- Preheat oven to 180 degrees Celsius. Grease two loaf tins, or a 20cm x 30cm tin.
- Chop tomatoes – I pulsed them in the blender until roughly chopped without going to mush. Sprinkle with salt and set aside for the moment.
- Cream together butter and sugar until light and fluffy.
- Beat eggs and then add to the mixture, mix until smooth.
- Fold in sifted flour, bicarb and spices until fully combined.
- Rinse the tomatoes, shake off excess water as much as possible, stir into the mix along with the treacle, raisins and nuts.
- Spoon into the baking tins and place in the middle of the oven for around 30-40 mins.
- Use a wooden skewer to check the cake is baked – poke it in, if it comes out clean, it’s done (check a few spots of the cake).
Once cooled dust with icing sugar and serve with a cup of tea!