Green Tomato Tray Bake Cake

Is your greenhouse or garden overflowing with tomatoes? Mine are slow ripening with this dratted rain! Well here is a great recipe where you can use up some of those green tomatoes, given to me by Trish, a very old friend, who lives in Plymouth. In fact our mothers were best friends. You would never believe in a million years what the main ingredient is and it is so light with the most unusual flavour.

Skinning green tomatoes is not easy, so I suggest using a small sharp knife, or similar, to peel them. You will need a well buttered 12 x 9 inch approx, tray bake tin, fairly deep, at least 2 inches. Line the base, hanging the parchment over the long sides to help you lift it out. Pre heat your fan oven to 170C

1lb green tomatoes, skinned and chopped

8 oz  vegetable oil

1 teaspoon vanilla extract

14 oz caster sugar

3 eggs

12 oz plain flour

1 teaspoon baking powder

1 teaspoon bicarbonate of soda

pinch salt

½ teaspoon cinnamon

½ teaspoon ground ginger

10 oz raisins and sultana mix 

6 oz chopped walnuts - I used half walnuts half pecans

No method, Just place all ingredients, except the fruit and nuts, in a bowl and mix well. Stir in the fruit and nuts.  How easy is that??

Bake for about 60-70 mins until firm to the touch. Turn down if browning too much. Cool in the tin for a short while then lift onto a wire rack. Cut into squares and enjoy this unusual cake. We had it for dessert with cream! Just delicious. Thanks Trish.