Upside-down tomato cake
Ingredients
200g butter
4 tbsp brown sugar
5 roma tomatoes, sliced
2/3 cup castor sugar
2 eggs
1 1/2 cups self-raising flour
1 tsp ground ginger
1 1/2 tsp Herbie's Fragrant Sweet spices *
1/4 tsp ground cinnamon
Large pinch salt
1 tsp vanilla extract
1/3 cup milk
Lightly whipped cream, to serve
Method
Pre-heat oven to 180C. For topping, combine 80 grams butter and the brown sugar in a small saucepan and stir over low heat until sugar dissolves. Pour over the base of a paper-lined greased 22-centimetre cake tin. Cover with a single layer of tomatoes, overlapping slightly.
For the cake, soften remaining butter and place in a large bowl with castor sugar. Beat with electric beaters until pale and creamy. Add eggs, one at a time, beating well after each. Sift combined flour, spices and salt and fold into cake mixture with vanilla and milk. Spoon mixture over tomatoes. Bake for 60-70 minutes or until cooked when tested with a cake skewer. Cool in tin for 15 minutes, run a knife around the edge of cake and invert on to a serving plate. Serve with lightly whipped cream.
*available from Herbie's Spices, Rozelle or substitute with mixture made of 3/4 tsp ground cinnamon and tsp each nutmeg, coriander, cardamom and ground cloves.
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