Green Tomato and Chai Cake

NZ Lifestyle Block - - Feature -

If you can make a cake us­ing car­rots, cour­gettes or beet­root, then why not with green toma­toes? Sur­pris­ingly, un­like many other cakes with veg­eta­bles in it, this cake is not at all dense but quite light, spongy and moist.


1 cup chopped green toma­toes ¼ cup sul­tanas 50g un­salted but­ter (soft­ened) ¼ tsp salt ½ cup caster sugar ½ cup light brown sugar 1 egg 1 tsp vanilla ex­tract 1½ cups plain flour ¼ tsp each of ground nut­meg, cin­na­mon,

car­damom and black pep­per 1 tsp bak­ing soda 1 tsp bak­ing pow­der


In a bowl, beat the but­ter and sug­ars with an elec­tric mixer for a cou­ple of min­utes. Add the egg and vanilla ex­tract and beat well. Sift to­gether 1 cup of the flour, bak­ing soda, bak­ing pow­der and chai spice mix. Add this to the mix­ture in the bowl and beat, on medium speed, till well mixed. Take an­other bowl and put the chopped toma­toes and sul­tanas in it. Add the re­main­ing half cup of flour and mix, us­ing a wooden spoon, till the flour has coated the toma­toes well. Add this mix­ture to the bat­ter in the other bowl and fold in till well-mixed. Scrape this mix­ture into a greased and floured cake tin (or bundt pan) and smooth the top. Bake at 180C for 40 to 50 min­utes till a skewer in­serted into the cake comes out clean. Cool at room tem­per­a­ture for about 10 min­utes and un­mould the cake. Cool on a rack. Cover with cream cheese ic­ing or dust with ic­ing sugar or leave it plain as the cake has heaps of flavour.

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