Green Tomato Loaf Cake

Cake made with green tomatoes and spiced with cinnamon and nutmeg

When it comes to ingredients, I can’t seem to think beyond tomatoes at the moment!🙂 As I was scouring for recipes with green tomatoes, I came across green tomato cakes! Whaa..?? I couldn’t believe that out of this vegetable, cakes could be created.
Like fried green tomatoes, tomato cakes and pies are said to be a staple in the the southern part of U.S. Particularly before frost hits the vines and much of the unripe tomato harvest gets used in several recipes. I am exploring more options with green tomatoes and a cake is a good start.

I have looked at quite a few recipes, but I have come back to my own basic one. But with the addition of this unique (in a cake) ingredient. And I did not macerate the chopped tomatoes but simply added them to the batter that also included dried cranberries and walnuts.


  • 120 grams softened butter + extra to grease the tin (I used a 9″ loaf tin)
  • 1 cup caster sugar
  • 3 eggs
  • 1 cup whole-wheat flour, sieved
  • 1/2 cup all-purpose flour, sieved + extra to dust the baking tin
  • 1/2 cup green tomatoes, chopped
  • 1/2 cup dried cranberries
  • 1/3 cup chopped walnuts
  • 1 teaspoon baking powder
  • Pinch of soda bicarbonate
  • A quarter teaspoon cinnamon powder
  • Pinch of nutmeg
Some of the ingredients, green tomatoes on the vine, and the cake batter.


Wash and dry the tomatoes with a kitchen cloth. Chop them into small pieces. Chop up the walnuts. Place the flours and sieve the mixture along with the baking powder, the soda bicarbonate and the spices.

Preheat the oven. Mine was set to 180 C. Cream the butter and sugar till pale and fluffy. Add one egg and mix till incorporated in the mixture. Repeat till the other two eggs are used up.

Fold in the sieved flour mixture. Add the tomatoes, cranberries and walnuts. Give a gentle mix to the batter. Transfer the same to the prepared tin. Bake for about 35-40 minutes till golden brown. Or until a skewer inserted in the centre comes out clean.

Let the cake cool for about 5-7 minutes. Then remove and cool on a wire rack. Slice when still warm.

There are quite a few variations of the recipe online. But I am happy with how the cake turned out. But if I make it the next time, I’ll surely add more green tomatoes!

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