Green Tomato Cake

Ingredients:

For the base:

375ml sugar
1/4 teaspoon salt
500ml green tomatoes, diced
125ml raisins
750ml all-purpose flour, unbleached
1 tablespoon baking powder
180ml vegetable oil
1 teaspoon vanilla extract
2 eggs

For the frosting:

125g cream cheese, softened
125ml unsalted butter, softened
500ml sifted icing sugar
1/4 teaspoon vanilla extract

Method:

1. To make the base, sprinkle half the sugar and the salt on the tomatoes in a bowl. Let it stand for 15 minutes. In a blender, puree until smooth. Add the raisins and set aside.

2. With the rack in the middle position, preheat the oven to 180 degrees Celsius. Butter a 20-cm springform pan. Line the bottom with parchment paper.

3. In a separate bowl, combine the flour and baking powder. Set aside.

4. In another bowl, whisk together the oil, the remaining sugar and vanilla with an electric mixer until the mixture is smooth. Add the eggs, one at a time, beating until smooth.

5. At low speed, add the dry ingredients alternately with the tomato mixture.

6. Spoon the batter into the already-prepared pan. Bake for about 70 minutes, or until a toothpick inserted in the centre of the cake comes out clean.

7. Remove from the oven. Allow to cool slightly. Unmould and cool completely on a rack.

8. To make the frosting, in a bowl, cream the cheese, butter, sugar and vanilla with the electric mixer, until the mixture is smooth and fluffy.

9. Cover the cake with the frosting.

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