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Tuesday, May 15, 2007

Green tomato cake 

Like everything in the South, tradition determines much of the character and flavor of this unusual cake.

The original recipe calls for eggs and or sour cream, both plentiful and well liked on the farms of the old South. We've updated the recipe to make it both healthier as well as vegetarian by eliminating the eggs and sour cream; the green tomatoes add plenty of moisture and a slightly tartness often masked by the eggs and cream.

The batter, as with any traditional genoise will be heavy, very moist and produce a finished cake with lots of texture and a lightness, which is sure to please.

This cake is great for a soaking cake for a favorite syrup or you might try the browned icing below, also vegetarian.


1 cup (2 sticks) good soy spread (Earth Balance is one), softened
2 1/2 cups raw (unrefined) sugar
3 cups all-purpose flour
1 1/4 teaspoons ground Saigon cinnamon (a cinnamon indigenous to SE Asia, know for its highly aromatic, less bitter quality)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon ground nutmeg
2 1/2 cups diced green tomatoes
1 cup golden raisins
1 cup chopped walnuts

Preheat oven to 350 degrees F. Grease (vegetable Crisco) and flour a 12 cup Bundt pan.


Beat soy spread and raw sugar until creamy.

In a medium bowl, combine flour, cinnamon, baking powder, sea salt, and nutmeg. Gradually add to soy spread mixture, beating well. (Batter will be soft.) Stir in tomatoes, raisins, and walnuts, spoon batter into prepared pan. Bake for 70 to 75 minutes, or until a wooden skewer inserted in the center comes out clean. Let cool in pan on wire rack for 10 minutes. Remove from pan, and let cool completely. Spoon Browned Butter Icing over cake.

Browned Icing:

1/2 cup (1 stick) soy spread
1 cup confectioners' sugar (not always vegan – depends on the source)
In a medium saucepan over low heat, melt soy spread. Cook 6 to 8 minutes or until lightly browned. Whisk in confectioners' sugar until smooth.

Yield: 1 cup, give or take




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