A unique twist on classic baking emerges with a tomato cake recipe that replaces traditional fruit with finely chopped, skinned tomatoes blended into a moist, spiced batter. The method begins with blanching and peeling ripe tomatoes before mixing them with butter, sugar, eggs, self-raising flour, and sultanas for a rich, slightly tangy flavor profile. Baked in a round tin until a skewer comes out clean, the cake offers versatility—enjoyed warm or at room temperature—as a sweet yet unexpected dessert option. The recipe’s simplicity and unconventional ingredients make it an intriguing experiment for home bakers looking to elevate their dessert repertoire.
Tomato cake recipe from Rosa Mitchell Ingredients 450 g firm, ripe round tomatoes 115 g unsalted butter 165 g (3/4 cup) caster (superfine) sugar 2 eggs 225 g (1/2 cups) self-raising flour 2 teaspoons mixed (pumpkin pie) spice 85 g (1/2 cup) sultanas (golden raisins) Method Use a sharp knife to score a cross in the top of each tomato and blanch in a saucepan of boiling water for 1 minute. Remove from the heat, drain well and allow to cool slightly before peeling off and discarding the skins. Finely chop the flesh. Preheat the oven to 170°C. Lightly grease a round 20 cm (8 inch) cake tin and line the base with baking paper. In the bowl of an electric mixer fitted with a beater attachment, cream the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well between each addition. Add the flour, mixed spice, tomato and sultanas and fold all of the ingredients together until well combined. Spoon into the prepared tin and cook for 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 10 minutes before turning out onto a wire rack. This cake is nice served warm or at room temperature. submitted by /u/victor90martin [link] [comments]
