Veggies in my cake
Long before I decided to buy an oven, I discovered Chinmayie’s blog. And very honestly, her home-baked goodies, no-fuss pictures and intriguing flavour combinations played a huge role in pushing me to get that oven. I’ve seen enough and more drool-worthy chocolate cakes, fruit gateaux, ganache tarts and the like. But my eyes nearly pop out every now and then, when I come across some rather unusual and intriguing things on Chinmayie’s blog. A beetroot and chocolate cake, ragi and banana cake, chocolate chilli muffins, and this incredible sounding sweet tomato cake. The sheer idea made me want to try it. I’v been waiting for a chance to do it since the day I got my oven. And I finally made the time this morning, breaking my promise not to bake for a span of two weeks.
I am in awe of Chinmayie’s love for natural produce, organic food, healthy desserts and everything on her blog which sounds like the perfect balance of health, wholesomeness and yet doesn’t feel like its missing out on the fun. This cake is a perfect example of that kind of cooking. It’s cheeky, surprising and in case you’re having doubts, it is wonderful to taste.
A quick glance through the ingredients and you might think you’re setting off to make a tomato salad of some sort. All that’s missing is some basil! But trust me on this, once you try it, you will be sold. I followed Chinmayie’s recipe all the way, except for the addition of cinnamon, because I didn’t have any on hand, and substituted apple cider vinegar with regular vinegar. But if you have either handy, go right ahead and use them. I’m sure your cake will only be that much better.
What I used
9″ springform pan, lined with parchment paper
1 1/2 cups of whole wheat flour
1 tsp baking powder
1 tsp baking soda
A pinch of salt
3/4 cup brown sugar
1 cup chopped tomatoes (4 medium tomatoes)
1/2 cup olive oil
3 tbsp vinegar (Chinmayie used apple cider vinegar, but I only had white vinegar, which she confirmed would work just as well)
How I made it
I blanched my tomatoes first, by boiling a pot of water and dunking the tomatoes for 20-25 seconds, and running them under cold water. The skin peeled back easily and when they had cooled, I scooped out the seeds and chopped the flesh finely.
Then I pre-heated the oven at 180 degrees C, while I mixed all the dry ingredients in a large bowl.
In a smaller bowl I put together the tomatoes, oil and vinegar.
Then, I tipped the tomatoes into the flour and mixed well. This cake batter is quite unlike regular cake batter. It mixed more like cookie dough and was far from pouring consistency. It is clumpy and holds together like dough.
Spooned it into the pan and baked for 25 minutes at 190 degrees C.
When it was done, I let it rest for 10 minutes and loosened the pan.
The parchment paper peeled off like a dream and revealed a perfectly golden crust. This cake is a surprise in every way. You expect it to be dense and heavy, but it is airy and moist. Crumbly, and dotted with sweet red bits of tomato, this one is going to be a repeat at my place.
What I love about it is it manages beautifully without eggs and butter, making me feel less guilty, and doesn’t leave you feeling sick with a sugar rush. The brown sugar is caramely and gives the cake a deep brown hue.
Next time around I’m going to:
- Ensure I have cinnamon on hand
- Try using Balsamic or Apple Cider vinegar instead of regular vinegar
- Chop the tomatoes in slightly bigger chunks
- Grind the brown sugar a little bit so it is crunchy but better amalgamated
- Try an option with carrots and maybe beetroots the next time!
This is the kind of baking I see myself going back to, time and again. Easy to find ingredients, quick two-bowl preparations — deceptively simple preparation, but with excellent results. If boho-hipster cooking isn’t a category yet, I think Chinmayie’s alternative look at baking could very well be a beginning!
The pics have me convinced. Must try this weekend. Incidentally, I tried my first egg-less/ butter-less cake last evening and it turned out very well. I was expecting to see/ taste something that made the cake feel inferior to the eggy- buttery ones, but surprisingly, it held up very well. And, it tasted even better, this morning!
I love Chinmayie’s blog too. I remember seeing a recipe for jackfruit syrup (I am a big fan of the fruit and realise that the world is fairly bipolar about how it feels about the fruit – love it or hate it) -I discovered the recipe a little too late (jackfruit season is over), so hopefully, next year sometime!
I am fascinated by baking that works with constraints. Like flourless cakes, eggless cakes. And no butter..that was another big surprise to me. Which one did you end up making? The yellow cake?
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Thank you so much for all the kind words Revati. I am so happy to inspire people to try baking without the usual eggs, butter and maida. While I have nothing against them, it’s fascinating when one can bake without them and still end up with some wonderful cakes.
About this tomato cake – please makes sure you try it once with cinnamon! Your kitchen will smell like a dream… trust me on that :) Also, I have tried this with little lesser sugar and oil and it still worked very well. Balsamic vinegar would be great here! Thanks for the idea… I bake this often (mostly for friends who are amazed that this is made out of tomato ;)) and will surely try it with balsamic vinegar next time.
Cheers to more baking!!
Yes I can only imagine how amazing tomato and cinnamon baking would smell, and I have already made a mental note to pick up some ground cinnamon today :) I was just telling Roxana (in the comment above), how it is wonderful to have equally satisfying results when baking with so called constraints. As such Im not a big fan of maida or white sugar. And in that respect, your blog is a god sent minefield. I hope you keep sharing lots and lots of recipes in the days to come :) Cheers.
there is a lot of cake and cooking. my goodness.
Guilty as charged.
Its the only way to stay sane for me, these days, and its working fabulously :P
mmmmm tomato cake sounds yum. if you make a tomato cake, a green chutney cake and white dokhla and layer them, you can make an indian flag. (Tomato slice as wheel)
How perfectly kitschy that would be no? Just the kind of thing Jignes would like to do in Independence day!
Please do it!! Out house would make a 3 layered Tomato rice, green chutney rice and white rice cake. It looked pretty neat. Tasty with daal too.
Im making “happy brownies” (you’d love these) to celebrate independence day in style. If i have the time I’ll do a tricoloured something..
:) i think i can guess the ingredients in happy brownies.
Haha! I knew you would.
Ps – Link to Chinmayie’s blog doesn’t seem to work
Really? seemed alright here, check now?
this is awesome! i wish i had an oven.. and it’s eggless!
But you have an oven no!? We made bruschetta once?
Oh and theres a lot of awesome egless recipes out there that im only just discovering. Il share more soon! Im increasingly growing fond of eggless sugarless baking!
These photos are just amazing, and it looks so yummy! I nominated you for an award :) Check it out at http://spartancupcakes.wordpress.com/2012/08/24/the-liebster-blog-award/
Thanks so much!
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