Fresh Tomato Cake
"A Conversation Cake" and it does work well!
Beat well together until creamy
1 cup of Dark Brown Sugar
100gms of Butter
then add, one at a time , 2 eggs and beat well
Sift into the above mixture
3 cups of plain flour
2 teaspoons of Baking Powder
1 teaspoon of Bicarbonate of Soda
1/2 to 1 teaspoon of freshly grated nutmeg
1 teaspoon of Salt
Incorporate all together - it will be a very stiff mixture
Finally stir thoroughly through the cake mixture the
Fresh Tomato - sun ripened tomatoes, preferably still firm'
not squishy. (You can peel them, but if they are well ripened I think the skin adds to the texture).
You will need about 3 to 4 tomatoes, (about 400gms total weight), diced small,
together with 100gms of chopped pitted dates and
100gms of chopped nuts (I prefer almonds)
Bake in a lined 22cms springform tin in a preheated 190c oven for about 35 minutes.
When cool ice with a cream cheese icing
3rd March 2006