Sugarless Tomato Cake Recipe
Sugarless Tomato Cake is easy to make recipe. Sugarless Tomato Cake get its taste from eggs mixed with cream and flour. Sugarless Tomato Cake is inspired by many bakeries worldwide.
Ingredients
| Vegetable oil | 1/3 Cup (16 tbs) | |
| Egg | 1 | |
| 1/2 cup pureed tomatoes or seeded tomatoes, coarsely chopped | ||
| Vanilla extract | 1/2 Teaspoon | |
| Whole wheat flour | 1 1/2 Cup (16 tbs), sifted | |
| Baking soda | 1/2 Teaspoon | |
| Sea salt | 1 Pinch | |
| Nutmeg | 1/8 Teaspoon | |
| Cinnamon | 1/4 Teaspoon | |
| Nuts | 1/2 Cup (16 tbs), chopped | |
| 2-3 fresh tomatoes, seeded, chopped | ||
| Whipped cream | ||
Directions
Preheat oven to 325 °F (160 °C).
Butter and flour a 9 inch (23 cm) cake pan.
Set aside.
In a bowl, whisk oil and egg.
Add pureed tomatoes and vanilla extract.
Set aside.
In a second bowl, mix remaining ingredients, except whipped cream.
Fold into first mixture.
Pour into mold.
Bake in oven 50 minutes.
Garnish with whipped cream.
Butter and flour a 9 inch (23 cm) cake pan.
Set aside.
In a bowl, whisk oil and egg.
Add pureed tomatoes and vanilla extract.
Set aside.
In a second bowl, mix remaining ingredients, except whipped cream.
Fold into first mixture.
Pour into mold.
Bake in oven 50 minutes.
Garnish with whipped cream.
Chef
