Green Tomato Cake
Source of Recipe
Lori Bakes
Recipe Introduction
SOURCE: Lori Bakes Gluten Free
List of Ingredients
�4 cups chopped green tomatoes
�1 tablespoon salt
�1/2 cup oil
�2 cups white sugar
�2 eggs
�1 teaspoon vanilla
�1-1/4 cups brown rice flour
�1/2 cup potato starch
�1/4 cup tapioca flour
�3 TBS sweet rice flour, divided
�1 teaspoon xanthan
�2 teaspoon ground cinnamon
�1 teaspoon ground nutmeg
�2 teaspoon baking soda
�1/4 teaspoon salt
�1 cup raisins
�1/2 cup chopped walnuts, optional
Recipe
1. Place chopped tomatoes in a large bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a colander, rinse with cold water and drain. Next place in a food processor and process until the texture of crushed pineapple (will equal about 2 cups). DO NOT PUREE.
2.Preheat oven to 325 degrees F. Grease and brown rice flour a 9x13 inch baking pan; set aside.
3.In a small bowl, mix together 1/2 TBS sweet rice flour, raisins and nuts if desired; stir to coat and set aside.
4.In the bowl of your mixer, combine oil, sugar, eggs and vanilla; beat until creamy.
5.Mix together flours including remaining sweet rice flour, xanthan, cinnamon, nutmeg, soda and 1/4 teaspoon salt; add to creamed mixture and mix well.
6.Gradually add in processed, drained tomatoes; mix well. Stir in raisins and nuts. Pour into the prepared 9 x 13 inch pan.
7.Bake for 50 to 53 minutes in the preheated oven, or until toothpick inserted into cake comes out clean.
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