Here is the recipe for the delicious Green Tomato Cake (recipe and comments within it by Pam Shields).
My variations included using a 20cm deep sided round cake tin (greased and base lined with baking paper and greased again. It took about 45 minutes to bake.
Due to the absence of walnuts in my pantry at the time, I used cashews instead.
Green Tomato Cake
By Pam Shields
4 cups chopped green tomatoes
1 tablespoon salt
125 grams softened butter
440 grams white sugar
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
- 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.
- 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.
- Cream butter and sugar, add eggs and beat until creamy.
- 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.
- Add drained tomatoes, mix well, and pour into the prepared tin/s.
- 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.
- 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.