Incorporating a fruit or vegetable pulp into a recipe is a good way to make a moist gluten-free cake.  This recipe uses green tomatoes, which many people who grow their own should still have available, but any tomatoes will work fine. This makes a not-too-sweet loaf cake or ‘Teabread’.  Cut back on the sugar if you want a more savoury final result.
4-5 medium green tomatoes
2 tablespoons boiling water
75g vegetable margarine
200g sugar
2 eggs
250g Doves Gluten-Free Flour
1 tsp. baking soda
1 tsp. baking powder
Pinch salt
1 heaped teaspoon mixed spice
75g pecans or walnuts (coarsely chopped)
Cut the green tomatoes into chunks and run through blender with the water until creamy. Cream the margarine and sugar in a large mixing bowl and beat in eggs. Add the tomato pulp and beat well.
In separate bowl, combine flour, soda, baking powder, salt, mixed spice and nuts.  Add one cup at a time to tomato mixture. Stir well each time. When fully mixed, put into a greased loaf pan and bake for 1 hr at 350°F/180°C
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