Green Tomato Cake with Maple Mascarpone Frosting

250g (9 oz) plain flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

pinch of salt

100ml (3.5 fl oz) sunflower oil

100ml (3.5 fl oz) olive oil

250g (9 oz) soft brown sugar

3x eggs

2x medium-sized green tomatoes, finely diced

juice of 1/2 a lemon

100g (3.5 oz) toasted walnuts, roughly chopped


For the frosting

2x cups mascarpone cheese

1/4 cup maple syrup

extra toasted walnuts, a generous handful


Preheat oven to 180 degrees C (350 degrees F).  Lightly grease and line a 23cm (9 inch) cake tin.

Sift together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.  Set aside.

In a separate, large bowl, using an electric beater, cream together the oil and sugar.  Add the eggs, one at a time, beating well after adding each one until the egg is fully incorporated.  Add the diced green tomatoes, lemon juice, and walnuts, and stir to combine.

Add the sifted dry ingredients, and gently fold in until everything is well combined.

Tip the mixture into the prepared cake tin, smooth the top, and bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the centre of the cake comes out clean.

Remove from the oven and allow to cool in the tin for 10-15 minutes before turning out onto a wire rack to cool.

Prepare the frosting, by beating together the mascarpone cheese and maple syrup until smooth, then spread over the top and sides of the cooled cake.  Decorate the top with toasted walnuts.


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