from one generation to the next
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
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 .