Green Tomato Cake

Got a pile of unripe tomatoes from the garden? Before you fry them all, try baking them into this spiced cake. Chopped green tomatoes add a subtle tang and loads of moisture to a cinnamon-ginger batter studded with raisins and walnuts.

The texture lands somewhere between a quick bread and a spice cake. Oil instead of butter keeps the crumb tender for days, and the natural moisture from two full cups of green tomatoes means this loaf stays soft long after cooling.

Don’t worry about tasting raw tomato. Once baked, the green tomatoes melt into the batter. Their mild acidity works the same way applesauce does in baking: it reacts with the baking soda for a good rise and adds moisture without any identifiable vegetable flavor.

Chef Tips

• Chop the tomatoes small, about ¼ inch dice. Larger pieces release too much liquid in one spot, creating soggy pockets.
• Check doneness with a toothpick at 50 minutes. The high moisture content from the tomatoes means the center can take longer to set depending on your pan.
• Wrap the cooled loaves tightly in plastic. These taste even better the next day once the spices have had time to deepen.

Variations

• Replace raisins with dried cranberries for a tart, less sweet loaf.
• Add ½ cup of shredded coconut for a tropical twist that pairs well with the ginger.
• Top with a simple cream cheese glaze for a more dessert-forward presentation.