Green tomato and black pepper cake

An end-of-summer twist on carrot cake; use up those green tomatoes.
An end-of-summer twist on carrot cake; use up those green tomatoes. Photo: Eddie Jim

I really do love pan-frying sliced green tomato; adding a touch of sugar and salt and finishing with a drizzle of an aged balsamic. But recently we've been making green tomatoes into a kind of bread; actually it's a carrot cake recipe that I have adapted. It's best served simply with some butter or cream cheese that has a hint of lemon juice in it. My favourite way to eat this cake is with a wedge of Pyengana cheddar.


2 eggs

160g castor sugar

100ml sunflower oil

170g plain flour

1/2 tsp bicarb soda

1/2 tsp baking powder

1 tbsp cracked black pepper

400g roughly chopped, de-seeded green tomatoes (the preserved ones Simply Tomatoes are a good alternative for other times of the year).


Pre-heat the oven to 180C

Grease a loaf tin measuring roughly 19cm x 9cm x 6cm, then line with baking paper.

Whisk together the eggs and sugar until fluffy and light. Add the oil, mix through.

Fold in the rest of the ingredients until fully incorporated, then pour into the tin and bake for 30-45 minutes.

Check whether the cake/loaf is ready by inserting a skewer. It should ease through and come out clean.

Once cooked, turn out onto a cooling wire. This cake will save, wrapped in a tea towel, for a few days in the bread or cake tin.

How are you using up your excess cucumbers and green tomatoes?