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:

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


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