Nope you haven’t read that wrong. In my effort to use every single scrap of the home grown tomatoes, I wrestled this gem of a recipe out of my tomato guy’s hands. Intriguing right? Green tomatoes in a cake, how weird? Hopefully how weirdly wonderful would be the result.
Green Tomato Cake (from Gabriel)
(this recipe will make a 9 x 13 sheet cake or you can half it for an 8 inch round)
4 cups chopped green tomatoes
1 tbsp salt
1/2 cup butter (room temp)
2 c sugar
2 c ap flour
1 tsp cinnamon, 1 tsp nutmeg, 1 tsp baking soda, 1/4 tsp salt.
1/2 c currants, 1/2 c walnuts or pecans chopped
Sprinkle 1 tsp salt over the chopped tomatoes, stir and let stand for at least 10 mins and up to 30 mins. Place in colander, rinse with cold water and drain.
Peheat oven 350F. Grease and flour your baking pan. 9 x 13.
Cream butter and sugar. Add eggs and beat again until creamy. Sift together the flour, cinnamon, nutmeg, soda and 1/4 tsp salt. Add currants and nuts. Add dry ingredients to creamed mixture. Mix well (will be quite firm). Add the drained tomatoes and mix again. Scrape in baking pan.
Bake for 40-45 mins.
Frost with your favorite cream cheese frosting or drizzle brown butter icing over the top.
Brown Sugar Frosting (from Cooks.com)
1/4 c. brown sugar, packed
1/8 tsp. salt
1 c. powdered sugar
2 tbsp. cream or milk
1/2 tsp. vanilla
1/3 c. finely chopped walnuts
3 tbsp. butter
1 tbsp. milk
1 tsp. vanilla
NOTE: (if you have extra green tomatoes you can chop them and slightly saute them until soft and most of the water is release. Freeze them when cool and make the cake at a later date, with the tomatoes defrosted. The cake will be just as delicious but you will not see the fresh chunks of green that you with a fresh green cake.