Cake. I don’t think I could live without it. Chocolate, vanilla, pound, cherry. Any of it. One I want to try, though, is Sweet Tomato Cake. This one from lovefoodeat.com also has olive oil and cinnamon.
For those of us who aren’t too clear on blanching (Me included. I had to look it up.), it’s boiling the tomatoes and then putting them into ice water. It’s supposed to make them easier to peel. Here’s a link to a set of instructions for two different ways to blanch tomatoes.
As for deseeding a tomato, you basically do that the same way you would an apple. Cut into wedges and cut under the seeds with a sharp knife.
Sweet Tomato Cake With Olive Oil and Cinnamon
- 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.