I sometimes get out of control when I see fresh produce at very reasonable prices! I end up buying so much that my refrigerator has no place left for anything else J last evening I saw that tomatoes were all over the market. They were beautiful, red and fresh! I love tomatoes (do I say this about too many vegetables?) without thinking too much I bought LOTS of it!
I was going to make soup, tomato sauce, salads, tomato rice, curries, Dosa and everything else! But I knew I wanted to make something special which I haven’t tried before. I started browsing all over the net and couldn’t find anything exiting. Tastespotting was flooded with strawberry recipes. That’s when I thought; why not just bake a cake with tomatoes instead of strawberries!! After all they are both, fruits, red, sweet and incredibly delicious!!
When I told my husband about my idea he thought I have lost it! He is not very happy about me being a little too much into ‘healthy’ baking! This is exactly what he said – ‘after whole wheat, brown sugar, now you want to make a cake with tomato!!’ lol!
But I knew it’s a great idea I just knew that tomato cake would be yummy!
This tomato cake doesn’t have eggs, butter and all purpose flour! It has only whole wheat flour, olive oil, lots of tomato and cinnamon! It’s Vegan, healthy, and unbelievably good! My husband couldn’t believe he was eating tomato cake!
When the cake was baking, our entire house filled with sweet cinnamon smell. It looked beautifully golden with red bits of tomato in it. This cake is soft, melting in your mouth soft! Fresh from the oven it had a crunchy crust which softened later on. It’s sweet with a mild tomato flavor and very very moist. The cake surely didn’t disappoint us. I baked it this morning and we have only a couple of slices left! Oops
Please make this cake next time you are wondering what to do with Tomatoes! You will be glad you did
- 1 ½ cups of whole wheat flour
- 1tsp baking powder
- 1 tsp baking soda
- 1tsp cinnamon
- A pinch of salt
- ¾ cup white/brown sugar
- 1 cup chopped tomatoes
- 1/4 – 1/2 cup olive oil
- 2 tbsp apple cider vinegar
Blanch the tomatoes, skin them and deseed them. Chop them finely. Make sure you drain most of the water from it. Too much water might make your cake too soft.
Mix all the dry ingredients in a bowl. In a separate bowl mix all the wet ingredients well.
Dry the wet ingredients to the dry ingredients. Mix till combined. Don’t over mix or beat it. Spoon into a greased pan. I used a 9 ½ inch round pan. Bake at 190°C for 25 to 30minutes or till the toothpick inserted comes out clean.