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Ginger Tomato Cake

Ginger Tomato Cake

Ginger Tomato Cake

The very first piece of food trivia I ever learned was that tomatoes are fruit, but why do we limit ourselves to eating tomatoes as savoury food?

While I was revelling in sweet ripe tomato paradise recently, a recipe for a tomato cake landed in my WP reader, a sweet tomato cake made in the style of a traditional butter cake. I was inspired to experiment with a gluten free version.

After nutting out ingredients and quantities it was full steam ahead.

My finished batter was a beautiful creamy texture. I licked the bowl scraper with childlike glee, it tasted good. The aroma of the baking cake was enticing, sweet, with savoury undertones, and once done I admired the finished loaf, it looked great. Impatient to taste I forced myself to wait until the loaf had (almost) cooled.

The verdict was overwhelmingly and deliciously positive. The cake cut cleanly and the texture had a pleasing mouthfeel. The taste not too sweet and not too rich, the tomato was mysterious, savoury, delicious, and the cracked black pepper left an elusively tomato lingering flavour.

Like no other cake we’d ever tasted, I consider this cake a great success. It’s the perfect cake to enjoy with a cup of tea and I’ll definitely be making this again, maybe with an added touch of thyme.

Ginger Tomato Cake

125g almond meal

125g gluten free plain flour

20g psyllium husks

3/4 teaspoons sea salt

1 teaspoons baking powder

1/2 teaspoon bicarb

1/2 teaspoon xantham gum

125g butter

150g castor sugar

2 large eggs

300g ripe roma tomatoes (4) coarsely grated

75g crystallised ginger, roughly chopped

1 teaspoon coarsely cracked black pepper

Preheat the oven to 180C.

Grease a 25cm long loaf tin and line it with baking paper.

Whisk together the flour, almond meal, salt, raising agents and xantham to thoroughly combine.

Cream the butter and sugar until light and fluffy, then beat in the eggs one at a time.

Stir in half the dry ingredients and half the tomato.

Add the remaining dry ingredients and tomato and thoroughly combine.

Gently stir through the ginger and pepper.

Spoon the batter into the loaf tin and smooth the top.

Bake in the centre of the oven until cooked, about 40 minutes.

Remove from the oven, allow to rest for 10 minutes.

Remove the cake from the tin transfer to a cooling wire.

Allow to cool before cutting.

Best eaten within 3 days .

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

23 comments on “Ginger Tomato Cake

  1. charandtheweb
    April 19, 2017

    I’m intrigued. This sounds like such an interesting flavor combination. I can’t say I’ve ever baked with tomato before, and I’m not a big fan of ginger either. But hey, baking is all about experimenting and trying new things for me so I’m definitely going to save this one.

    Would you be interested in sharing recipes with our community of passionate foodies? We’re always on the lookout for fun, new and delicious recipes like this one. You can find us right over here: https://www.facebook.com/groups/OnlyGoodEats

    Like

  2. StefanGourmet
    April 18, 2017

    Very original. I wonder what this would be like without the sugar.

    Like

    • ladyredspecs
      April 18, 2017

      Interesting thought. I found the balance of flavour really pleasing.

      Liked by 1 person

      • StefanGourmet
        April 18, 2017

        That makes sense. I’m trying to eliminate sugar as much as possible and am developing many savory muffin recipes.

        Like

  3. Beck @ Goldenpudding
    April 16, 2017

    How fascinating Sandra, I’ve seen old recipes for tomato soup cake (from a tin) but never fresh…will have to try when we have a glut of tomatoes again 🙂

    Like

  4. Francesca
    April 14, 2017

    A most unusual cake Sandra. I haven’t used Xanthum gum and so am wondering what element it adds in this recipe? I must try this cake next year- sadly our tomatoes finished early, though the zucchini still pump out three every other day.

    Like

    • ladyredspecs
      April 14, 2017

      Xantham gum adds structure in the absence of gluten. You could use wheat flour to replace the GF and simply omit the xantham gum if you prefer. The flavour was wonderful

      Liked by 1 person

  5. anne54
    April 14, 2017

    Another of your recipes to add to my recipe book!

    Like

  6. Ardys
    April 14, 2017

    A favourite flavour from my childhood was the sweet tomato preserves my Mother made. They were delicious and sound like a similar flavour to the sweet/savoury taste you are describing. My one question is…how do you grate ripe roma tomatoes? Do you include the peel, and do they just disintegrate? Once our guests have gone and we are home again this will be on my short list of things to try. Thank you, especially for the gluten free version!

    Like

    • ladyredspecs
      April 14, 2017

      Hi Ardys, no tricks to grating the tomato, I used an old fashioned hand held box grater and left the skin on. Enjoy..

      Liked by 1 person

  7. I love the idea and the color is gorgeous, plus gluten free as well! Although tomato season is still a few months away, I may give it a try. The cake would be perfect to serve for dessert at my bookclub (one of the members is gluten intolerant). Pinned for future reference, thank you.

    Like

  8. Linda Duffin
    April 13, 2017

    What an interesting idea, sounds really good. When I was a kid we used to have sliced tomatoes for tea, sprinkled with sugar, eaten with bread and butter. Not terribly healthy I suppose but we loved it.

    Like

    • ladyredspecs
      April 14, 2017

      Simple bread, butter and tomato is delicious although I confess to never having tried it sprinkled with sugar. The cake was a winner

      Liked by 1 person

  9. katechiconi
    April 13, 2017

    This sounds delish – in your opinion, though, would it work if slightly less sweet? I’ve become a big fan of coconut blossom sugar, which has lots of flavour and isn’t so sweet, so I’d be interested in giving it a try…

    Like

    • ladyredspecs
      April 14, 2017

      The recipe, as written is not too sweet, I’d be keen to know how your experiments with coconut sugar went, good luck..

      Like

  10. Conor Bofin
    April 13, 2017

    I have to think about it. I have difficulty getting my head around tomato and ginger in a cake. Would love to try a slice.

    Like

    • ladyredspecs
      April 14, 2017

      I’d love to sit down with you, a slice if this cake and a cup tea and analyse the nuances of the cake. I loved the underlying savoury flavour although primarily this was a sweet experience. For me, it was delicious….

      Like

  11. Debi @ My Kitchen Witch
    April 13, 2017

    Ditto! I’ve made sweet tea cakes with carrots (of course!), courgettes and beets. Why not tomatoes? Have bookmarked for later this summer when the tomatoes are abundant.

    Like

    • ladyredspecs
      April 14, 2017

      The flavour is intriguing, sweet but savoury all at the same time, i’d be interested in hearing what you think

      Like

  12. Napoli Restaurant Alert
    April 13, 2017

    Very clever!

    Like

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