I started to use them by making chutney - there's a particular green tomato one that I like to have with cheese in a hot baguette - but wondered if there was any other way to eat them. I put out query on Twitter and a very helpful person sent me 3 suggestions - one of which was green tomato cake.
I'm never one to refuse a culinary challenge so decided to have a go - unfortunately the recipe had too much butter and far too much sugar, so I decided to combine it with Delia's bara
brith recipe as follows :In a bowl beat 1 egg with 4oz sugar, then mix in 8 fluid oz milk. Sieve 10oz SR flour and a teaspoon each of baking powder, ground nutmeg and ground cinnamon, into the mixture and mix well. Finely chop 12oz green tomato and add to mix.
Pour into a greased, lined 2lb loaf tin and bake at Gas No 4 for 50 - 60 mins
Then the important bit - tasting!
Surprisingly nice. It was lovely and moist from the tomatoes and tasted mainly of the spices.
I don't think anyone would identify the mystery ingredient as tomato - apart from one drawback. When cut into slices, you can see green chunks! Not the normal appearance of cake! Maybe we're too set in our ways about how cake should look but if I made up this recipe again, I'd bake it in small muffin or fairy cake cases.
No comments:
Post a Comment