Too many Greens? October 11 2015

Green tomato chutney-making is top of the list this week at Shetlandeli towers. If you have tomatoes that refuse to ripen, and you fancy a change from chutney.... why not try green tomato cake!  It may seem like an odd concept, but it's very tasty.

 

 

In our taste test, the cake was mistaken for gooseberry cake many times over. The tomatoes turn soft and their sharpness complements the sweet cake beautifully and its got a lovely moist, sticky consistency. So go on, give it a try! It's a fantastic alternative to green tomato chutney. Even chutney addicts, as we are, are allowed a bit of cake at tea break :-)

GREEN TOMATO CAKE

8 ounces/225g of chopped green tomatoes
1 tablespoon salt
4 ounces/112g butter (soft, or at room temperature)
16 ounces/450g granulated sugar
2 eggs
16 ounces/450g plain flour
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1 teaspoon bicarbonate of soda
quarter teaspoon salt
4 ounces/112g raisins
4 ounces/112g chopped sultanas

Place all your tomatoes in a bowl and sprinkle on half the salt, then mix it in. Sprinkle again with the other half and mix again. Ensure the salt is well spread through the tomatoes. Leave the tomatoes to sit in the salt for 20 minutes. This draws out any excess fluid. After 20 minutes, drain the tomatoes and rinse well with cold water to remove the salt. Drain well.

Put the oven on at 175 degrees C/350 degrees F. Grease a baking tin or cake tin. You will need something which is 9 inch square, ideally. The size could be larger than this, you'd just end up with a thinner cake (bear this mind when you are cooking it as, if you do have a thinner cake, it may need less cooking).

Cream the butter and sugar together until well mixed. Then add one egg and beat this in, and repeat with the second egg. Beat until nice and creamy.

Take a large mixing bowl (one that will eventually fit in all your ingredients). Into that bowl, sift the flour, cinnamon, nutmeg, soda and a quarter teaspoon of salt. Add the raisins and sultanas and mix together. Then add your creamed mixture into the bowl and mix together well. You may want to add the creamed mixture in stages. The dough will be quite stiff at this stage, and may look dry too. Don't worry if it does.

Add the drained tomatoes to this mixture and stir in until they are regularly spaced throughout the cake mixture. Spoon the mixture into the prepared cake tin. As the mixture is quite stiff, make sure you press the mixture down into corners etc, to avoid getting any air pockets.

Bake in the oven for 40-50 mins and then check the progress of the cake. We have found that the cooking time can vary from bake to bake, depending on the consistency of the mixture. If you are using a 9 inch square tin, we would expect the cooking time to be in the region of 1 hour 20 mins, however thinner bakes in larger tins will take less cooking (for example a 9 inch by 13 in square cake takes about 45-55 mins). If you insert a skewer into the cake, you would expect the skewer to come out clean when the cake is ready.

Take the cake out of the oven and put it to one side to cool for 30 minutes. After 30 minutes you can remove the cake from the tin and set it on a cooling rack.

Put the kettle on, cut yourself and slice and enjoy!