The first tomatoes of summer are something that CSA participants, gardeners, and even grocery shoppers look forward to every year. Nothing really compares to a truly in-season tomato. They’re sweeter, plumper, and simply more delicious!
Everyone here at Drumlin Farm gets just as excited as you, and we also get just as frantic as you when our fridges all of a sudden have 25 tomatoes and we simply can’t keep on making tomato sandwiches and sauces! To help remedy the situation, our recipe-testers have worked on a really easy tomato spice cake that may just free up some space in your
fridge (for next week’s batch of more tomatoes, that is).
Give it a try and tell us what you think!
Drumlin Farm Tomato Spice Cake
2-3 medium heirloom (or slicing) tomatoes. Green ones add a nice color to the cake.
2 eggs
1 cup sugar
2 tablespoons maple syrup
1/2 cup coconut oil
2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1/2 teaspoon fresh minced ginger (a microplane works great!)
Preheat the oven to 350 degrees Fahrenheit.
Grease two bread loaf pans with coconut oil. Use a paper towel to spread evenly.
Wash the tomatoes and slice off the core and any other blemishes. Place in a food processor and blend until totally smooth. Measure out 1 1/3 cup and set aside.
In a large bowl, beat the eggs, maple syrup and sugar until smooth. You don’t need a hand mixer for this step. Add the coconut oil and mix until fully incorporated. Using a sifter or fine colander, sift the dry ingredients (flour, baking soda, salt, and spices) into the wet. Fold in the dry ingredients, adding about 1/3 of the tomato puree at a time until fully incorporated. Don’t over mix!
Pour 1/2 of the batter into each of the prepared loaf pans. Bake for about 30 minutes, or until a fork/toothpick comes out clean. Let cool for at least 30 minutes before serving.
Makes one loaf for you, and one for a friend!