Green Tomato Cake
I modified this cake almost beyond recognition, so it may not be accurate for me to review it. However, it was still a good use for green tomatoes, so this is what I did:
Pureed about eight cups of green tomatoes that I mashed in a fine-meshed strainer to yield four cups (no salt added). I combined this with a cup of okara and 1/2 cup unsweetened applesauce.
Separately I combined the flour (all whole wheat) with 3/4 cup sugar, 1/4 tsp stevia, the salt, spices, baking pwd, and walnuts. I added the wet to the dry and added about 1/4 cup soymilk. Baked at 350 for about 75 minutes.
I topped it with a simple powdered sugar glaze flavored with maple extract. It was quite tasty, but very dense and moist. If I end up with a bunch of green tomatoes again next year, I might resurrect this recipe and attempt a new modification to get it more cake-like.
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Oct. 8, 2012