Green tomato & walnut cake
Green tomato & walnut cakeA delicious but simple cake using green tomatoes which are simply picked while still firm and under ripe. Even if they have developed a slight pink tinge they can still be used as a green tomato but once they really start to colour red it’s best to use them in other recipes.
Green tomatoes
Makes 1 x 20cm round cake
Ingredients
1 1/4 cups sugar
125g butter, melted
2 eggs
1 teaspoon vanilla extract
1 1/2 cups self raising flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)
1/2 cup chopped walnuts or pecans
1/2 cup sultanas
1 1/2 cups diced green tomatoes
Method
Preheat oven to 180ºC. Combine sugar, melted butter, eggs and vanilla in a medium bowl and beat until smooth and creamy. In a separate bowl sift flour, salt, cinnamon and nutmeg. Gradually beat the sugar mixture into the flour and mix until well combined. Stir in walnuts, sultanas and tomatoes. Pour into a greased or baking paper lined 20cm round cake tin. Bake in a moderate oven (180ºC) for one hour, or until skewer inserted in the centre comes out clean. Remove cake from pan to a cake rack and leave to cool.
(Recipe adapted from Southern Food)
Walnuts
Method
Posted on February 3, 2010 at 10:29 am by Brigid · Permalink
In: Recipes, Radio, Cakes, Fruit · Tagged with: Cakes, Fruit, Green tomatoes, Radio, Recipes, Tomatoes
In: Recipes, Radio, Cakes, Fruit · Tagged with: Cakes, Fruit, Green tomatoes, Radio, Recipes, Tomatoes
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