Nutritious tomato cake recipe is a fun way to use fresh tomatoes

June 24, 3:42 PMMidland Food ExaminerMary Ann Lien

Previous Next

1 comment Print Email RSS Subscribe

Subscribe

Get alerts when there is a new article from the Midland Food Examiner. Read Examiner.com's terms of use.

Email Address   Include other special offers from Examiner.com Terms of Use

va1berg

Tomatoes are plentiful and at their peak for great taste throughout the summer. Nothing is better than a garden fresh tomato right off the vine, but sometimes it’s fun to use them in less ordinary ways. This tomato cake is not only quick and easy to make, it is delicious, and a great way to slip a bit more nutrition into dessert. Tomatoes are a rich source of vitamins C, A, and K, potassium, and fiber. They are also high in lycopene, an antioxidant and cancer-fighter more easily absorbed by the body from cooked tomatoes than raw.

The nutritional value of most recipes, especially desserts, can be boosted a bit by making two simple substitutions: whole grain flour instead of refined, and evaporated cane sugar (also known as rapadura, panela, and piloncilla) instead of refined sugars and syrups. Whole wheat flour made from white wheat is widely available now. It is light in color, and baked goods made with it are a bit lighter in texture than those made with red wheat, yet it is a whole grain with all the nutritional value. Unrefined evaporated cane sugar is made by boiling the sugar cane until it is reduced to a thick syrup, and then allowed to solidify as it cools. It can be found in brick form (piloncillo) or in a semi-granulated form (rapadura) in health food stores and many supermarkets. It is a source of iron, calcium, vitamin B6, chromium, and potassium since it retains the nutritional value of the cane, and has a wonderful, caramel-like flavor.
 

For the very best flavor, use tomatoes that are homegrown or from the farmers market, but in a pinch even well-drained canned tomatoes can be used. Make a more refined cake by straining the puree through a mesh strainer to remove seeds and skin, or enjoy a rustic cake containing the whole tomato for added fiber.

The Recipe

Tomato Cake

• 2 1/2 cups roughly chopped ripe tomatoes
• 1/2 cup chopped dates
• 1/2 cup golden raisins
• 2 cups white whole wheat flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 2/3 cup unsalted butter
• 1 cup evaporated cane sugar
• 1 egg
• Whipped cream topping (optional)

How to Make Tomato Cake

Preheat oven to 350 F.
Thoroughly grease or spray a 9x14” cake pan.

1. In a food processor, pulse the tomatoes until finely pureed.
2. If desired, push through a mesh strainer to remove skin and seeds.
3. Stir dates and raisins into tomatoes and set aside.
4. In medium mixing bowl, combine the flour, soda, salt, cinnamon, and nutmeg.
5. In a large mixing bowl, beat together the butter and sugar.
6. Beat in the egg, mixing until well creamed.
7. Add the dry ingredients, mixing well.
8. Stir in the fruit until well mixed.
9. Turn into the prepared cake pan; bake 45 minutes or until a toothpick inserted in the center comes out clean.

Serve with whipped cream (optional)

Additional Options

For a richer dessert, try it with cream cheese frosting.

Cream Cheese Frosting recipe

• 8oz. cream cheese
• 5 TBS unsalted butter
• 2 cups +/- powdered sugar

1. In a medium mixing bowl, beat together the cream cheese and frosting until smooth.
2. Add powdered sugar a little at a time, beating until the frosting is the consistency you desire.

Or—how about an old fashioned crumb cake? Before baking the cake, sprinkle evenly with the following:

Crumb Topping

• 3 TBS flour
• 1 1/2 TBS sugar
• 1 1/2 TBS butter

1. Cut all ingredients together until the mixture is the consistency of bread crumbs.
2. Sprinkle evenly over the top of the cake batter; bake as directed above.