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.

6 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.



    • 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.


      • SHONA TAYLOR says:

        Hi Sally,
        Thank you for sending through your green tomato cake recipe. It was delicious. Very proud of the result as I’m a novice when it comes to baking so I followed your recipe exactly. I’m not known for baking and it was only the second cake I’ve baked and the first in my new oven. My guests were my husband’s sister visiting from Perth with her husband, Hobart based daughter and 2 brother-in-laws. As my sister-in-law and her daughter are experienced and talented cooks I was interested in their feedback. They were so impressed they asked for a copy of the recipe and declared it was perfect (whew!!!). The only change for me is I had to leave the cake in longer. I think my oven is cooler than yours so maybe next time I will try 170FF. I left it in for about 1 hour 5 mins.
        My main course was a French recipe handed down from my parents which they call “Supreme Princess”. Basically, lots of finely diced onion, chopped chicken thighs, button mushrooms, in chicken stock flavouring or massell, lots of garlic cooked quickly till very hot, a very very very large splash or two or three of good brandy, then cream. Very naughty so only a treat. I’ve been asked many times to write down the recipe. So I’ll have to measure how much etc etc, rather than just by intuition based on my mothers cooking.
        Thank you again for your green tomato cake recipe. I will try again and maybe use apples now I don’t have any green tomatoes left.
        All the best, look forward to hearing you on the radio again.


  2. Dot says:

    Hi Sally, 440grams of sugar?? Was that an error? I halved the amount of sugar and it was still too sweet! Otherwise, it was a lovely recipe and a great way to use up green tomatoes. Thank you.


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