MOIST TOMATO CAKE
by Ablankshore
Ignis has found that sneaking tomatoes into a cake is the only way to help Noctis keep a healthy, fruit filled diet
Active cooking time: 10-15 mins. Total cooking time: 35-40 mins. Serves 8-10
Ingredients:
1½ cups flour (190g)
1 cup white sugar (200g)
1 tbsp baking soda (21g)
1 tbsp baking powder (15g)
1 tsp cinnamon (2.5g)
½ tsp nutmeg (1g)
1 large vine-ripened tomato, about 1 cup (240mL)
¼ cup olive oil (60mL)
1½ tsp apple cider vinegar (7.5mL)
Preheat your oven to 350°F (177°C).
Mix the flour, sugar, baking soda, baking powder, cinnamon, and nutmeg together in a large mixing bowl.
Dice the tomato and mix the tomato, olive oil, and vinegar together in a separate bowl. For a smoother blend, it is preferred to deseed the tomato first, and then mix the ingredients in a blender.
Mix the wet ingredients (step 2) into the dry ingredients (step 1), until the batter is a uniform consistency.You can also add additional water, 1 tablespoon (15mL) at a time, if you think the batter is too dry - every tomato is different.
Transfer the batter into a 9 inch (23cm) baking pan, or a standard loaf pan. Spread the batter evenly. Place in the oven, on the mid- rack, for about 25 minutes. Check your cake with a toothpick to make sure it's ready - it takes about 28 minutes to bake this cake.
Let cool, slice, and serve!