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Green Tomato Cake
From The Boxing Clever Cookbook By Jacqui Jones and Joan Wilmot
Published by J and J Publishing, Tel 01343 850 123
(soon to be available from BFC) Ingredients
450g green tomatoes, skinned and chopped
225ml vegetable oil
400g sugar
3 eggs
1tsp vanilla essence
350g plain flour
1tsp baking powder
1tsp bicarb of soda
Pinch of salt
½ tsp cinnamon
½ tsp ginger
225g raisons
175g chopped walnuts Method
- Preheat the oven to 180oC, gas mark 4.
- To skin the tomatoes, place them in a bowl of boiling water for 2-3 minutes then remove the skin.
- Using a wooden spoon, beat together the oil, sugar, eggs and vanilla essence until light and creamy.
- Add sieved flour, baking powder, bicarb, salt, cinnamon and ginger and mix well.
- Add skinned, chopped tomatoes, raisins, walnuts to the cake mixture.
- Pour the mixture into a greased loaf tin or cake tin and bake for about an hour or until cooked. A knife inserted into the middle of the cake should come out clean when the cake is cooked.