Green Tomato Cake

In this season of many green tomatoes, I had a lovely couple at EcoFest tell me about a green tomato cake. They were kind enough to send me the recipe and so yesterday I baked it.

I cut it this morning to serve with coffee when people arrived for the class.

It is one of the nicest cakes I have ever, ever tasted. Looks humble, tastes magnificent. Everyone loved it.

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2 thoughts on “Green Tomato Cake

  1. SHONA TAYLOR says:

    Hi Sally, Love your show on the ABC. Can you please post (or email me) here the green tomato cake recipe. There is a heading but could not see the recipe. I have loads of green tomatoes.

    thanks
    Shona

    Like

    • sallywiseau says:

      Hi Shona- sure, here it is. I used a 20cm round tin (a deep one) and in the absence of walnuts in my pantry at the time of baking, used cashews instead.

      Green Tomato Cake

      Recipe and comments by Pam Shields

      4 cups chopped green tomatoes
      1 tablespoon salt
      125 grams softened butter
      440 grams white sugar
      2 eggs
      2 cups plain flour
      1 teaspoon cinnamon
      1 teaspoon ground nutmeg
      1 teaspoon baking soda
      1/4 teaspoon salt
      1/2 cup sultanas
      1/2 cup chopped walnuts

      1. Place chopped tomatoes in a bowl and sprinkle with 1 tablespoon salt. Stand 10 mins. Place in a colander, drain and rinse with cold water. Stand to drain again.
      2. Preheat oven to 180degrees (160FF) Grease and flour, or line with baking paper two 23 x 13 centimetre bread or loaf tins. This can be made in one cake, but I prefer to make two loaf cakes from this mixture.
      3. Cream butter and sugar, add eggs and beat until creamy.
      4. Sift together the remaining dry ingredients, and add the sultanas and walnuts. Add dry ingredients to the creamed mixture. Dough will be very stiff. Mix well.
      5. Add drained tomatoes, mix well, and pour into the prepared tin/s.
      6. Bake for 45 mins – 1 hour or until cooked. The time may vary between different ovens, so suggest checking after 45 mins. Leave to cool in tin, and be careful when turning out as it is very moist.
      7. This can be iced with a cream cheese icing or dusted with icing sugar, but I prefer it plain. Delicious!

      I believe this cake can be made from locally grown produce at the appropriate time of the year, in any area.
      I have had an abundance of green tomatoes and found this cake a lovely way to use them up. It is a very moist and delicious cake, which freezes very well.

      Like

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