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Green Tomato Cake with Stem Ginger {gluten-free}

This Green Tomato Cake with Stem Ginger is a revelation if you have never thought to put tomatoes in a cake. This gluten-free version is deeply flavourful and sweetly spiced with a gentle nudge of caramelised ginger.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: British
Servings: 14 people
Calories: 475kcal

Ingredients

  • 225 g caster sugar
  • 225 g light brown sugar
  • 240 g light olive oil
  • 40 g stem ginger syrup
  • 3 eggs medium sized*
  • 2 teaspoons vanilla extract
  • 170 g sweet rice flour
  • 170 g oat flour
  • 35 g potato starch
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • 350 g green tomatoes diced
  • 75 g stem ginger finely diced, about 4 balls

For the streusel topping

  • 20 g sweet rice flour
  • 20 g oat flour
  • 85 g demerara sugar
  • ½ teaspoon ground cinnamon
  • 50 g cold butter
  • 2 tablespoons oats

Instructions

  • Pre-heat the oven to 160°C / 140°C / gas mark 2 and line and grease a 20cm deep round cake tin
  • First make the streusel topping by rubbing together the flours, sugar, cinnamon, butter and oats until the mixture is crumbly, then set aside.
  • In a large mixing bowl beat together the caster sugar, light brown sugar, olive oil, stem ginger syrup, eggs and vanilla until completely combined.
  • In a separate bowl sift together the flours, salt, baking powder, cinnamon, nutmeg and ground ginger.
  • Add the flour to the sugar and egg mixture and beat until well combined.
  • Stir in the green tomatoes and the stem ginger until evenly distributed then pour into the cake tin.
  • Sprinkle the streusel topping over the cake mixture.
  • Place the cake in the oven and bake for about 90-100 minutes until an inserted cocktail stick comes out clean. You might want to check the cake two thirds of the way through its cooking time and cover the top with foil if the streusel topping is getting too brown.
  • Remove the cake from the oven and leave for 5 minutes in the tin before turning out to finish cooling on a wire rack.

Notes

  • The eggs used in this recipe were medium size, 60g with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount which for this recipe would be 200g.
  • Use firm green tomatoes that are not too juicy otherwise the cake will take an age to bake and there will be too much liquid in the cake batter.

Substitutions

  • Oat flour. Can be swapped for sorghum flour.
  • Sweet rice flour. Can be swapped for almond flour.
  • Potato starch. Can be swapped for tapioca starch.
  • OR. All 3 flours can be swapped for my Homemade Gluten-Free Flour Blend.

How to store

This cake stores very well at room temperature for up to 3 days if kept in a cool dark place in an airtight container.

How to freeze

Allow to come to room temperature then double wrap in plastic wrap and aluminium foil. Freeze for up to 2 months.

Ingredient measurements

  • Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.
  • US customary measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.
The nutrition serving is for 1 slice of cake.

Nutrition

Calories: 475kcal | Carbohydrates: 65g | Protein: 4g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 218mg | Potassium: 230mg | Fiber: 1g | Sugar: 40g | Vitamin A: 300IU | Vitamin C: 6.2mg | Calcium: 52mg | Iron: 1.3mg