Michelle's Freefrom Tomato and Sultana Cake
Corn, gluten, nut, peanut, sesame, soya & wheat free; can be egg, lactose, milk
Although lots of people make a cake out of carrots, no one makes a cake out of tomatoes which are, by nature, an even sweeter vegetable. So we thought that we would...
In fact, unless you knew that it was flavoured with tomato you would probably never guess - it just tastes like rather a nice, slightly unusual, sultana cake - although you might wonder what gave it its brilliant colour.
- 150g / 5½ oz butter or dairy-free spread
- 150g / 5½ oz pale muscovado (raw) sugar
- 4 heaped tbsp tomato purée
- 3 eggs or 4 heaped tsp wheat & gluten-free baking powder (baking soda)
- 150g / 5½ oz gluten-free flour - or 100g / 3 oz gram flour and 50g / 2½ oz rice flour - sifted
- zest and juice of ½ lemon (1 lemon if you are not using eggs)
- 150g / 5½ fat sultanas (golden raisins)
- Heat the oven to 180C/350F/Gas mark 4.
- Beat the butter or spread in a mixer with the sugar until light and fluffy.
- Add the tomato purée and beat again.
- If you are using eggs, break the eggs in, one by one, mixing them in with a tablespoon of the flour.
- Fold in the remains of the flour (or the flour and the baking powder (baking soda) if you are not using eggs), followed by the lemon zest and juice and the sultanas (golden raisins).
- Line a 15cm cake tin (6" cake pan) with greaseproof (waxed) paper and spoon in the mixture.
- Bake for 30 minutes or until a skewer comes out clean.
- Turn out of the tin and cook on a rack (grid) before cutting.
1940 cals - 48g protein
144g total fat - 90g sat / 36g mono / 6g poly
276g carbohydrate of which 258g sugar
9g fibre - 1596mg sodium / 3.6g salt
Good Source of: Vitamin B12
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