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12 Tomatoes Recipes Desserts

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Ingredients
  

  • Ingredients:
  • - 2 cups ripe tomatoes blanched and peeled
  • - 1 ½ cups all-purpose flour
  • - 1 cup granulated sugar
  • - ½ cup vegetable oil
  • - 3 eggs
  • - 1 teaspoon vanilla extract
  • - 1 teaspoon baking soda
  • - 1 teaspoon baking powder
  • - 1 teaspoon ground cinnamon
  • - ½ teaspoon ground nutmeg
  • - ½ teaspoon salt
  • - ½ cup chopped nuts optional

Instructions
 

  • Cooking Instructions:
  • Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.
  • In a blender or food processor, puree the blanched and peeled tomatoes until smooth. Measure out 1 cup of tomato puree and set aside.
  • In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Whisk together until well blended.
  • In another bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  • Gradually add the dry ingredients to the wet mixture, alternating with the tomato puree. Mix until just combined, being careful not to overmix.
  • If using, fold in the chopped nuts until evenly distributed in the batter.
  • Pour the batter into the prepared baking pan(s) and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
  • Extra Tips:
  • When baking with tomatoes, verify they're sweet and ripe for the best flavor outcome. You can also experiment with different spices or add citrus zest for an additional layer of flavor.
  • If you prefer a sweeter cake, feel free to increase the sugar slightly. For serving, consider topping your tomato cake with cream cheese frosting or a simple dusting of powdered sugar for an elegant touch.