A moist and flavourful cake made with tart green tomatoes and warm spices.
Prep
20 min
Cook
45 min
Total
65 min
Servings
10
Difficulty
Medium
Instructions
Preheat and prepare pan
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
Pro tip: Ensure your oven rack is in the middle position for even baking.
Prepare tomatoes
Chop the green tomatoes finely and set aside. You can use a food processor for a finer texture.
Pro tip: Avoid overly ripe tomatoes as they can make the cake too moist.
Mix wet ingredients
In a large bowl, beat together the sugar, oil, eggs, and vanilla extract until smooth.
Pro tip: Use room temperature eggs to help the mixture emulsify better.
Combine dry ingredients
In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Pro tip: Whisking helps to evenly distribute the leavening agents and spices.
Combine mixtures
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chopped tomatoes gently.
Pro tip: Overmixing can lead to a dense cake, so mix until just combined.
Bake the cake
Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the centre comes out clean.
Pro tip: Check the cake at 40 minutes to prevent overbaking.
Cool and serve
Allow the cake to cool completely in the pan on a wire rack before slicing and serving.
Pro tip: Cooling the cake fully ensures it slices cleanly and holds its shape.
Tips & Tricks
- Choose firm, unripe green tomatoes for the best texture.
- Don't worry, the tomato flavour is subtle and enhances the spices.
- This cake is perfect for using up end-of-season tomatoes.
- Let the cake cool completely before icing for best results.
Frequently Asked Questions
What is gateau tomate verte?
Gateau tomate verte is a cake made with green tomatoes, offering a unique flavour and moist texture.
Can I substitute red tomatoes?
No, red tomatoes are too ripe and juicy, which could make the cake overly wet.
What spices work well in this cake?
Cinnamon and nutmeg are traditional, but you can also add a pinch of ginger or cloves for extra warmth.
How should I store this cake?
Store it in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Can I freeze the cake?
Yes, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator.
Serving Suggestions
Nutrition per serving
230
Calories
3g
Protein
10g
Fat
35g
Carbs
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