Not Meatloaf (Tomato Cake)
Created by: Dustin Selvaggio
When life hands you too many tomatoes, make a cake!
Ingredients
- 546 g (3) Tomatoes, Whole (overripe) 100%
- 240 g (2 cups) of All-Purpose Flour, or Cake Flour 43.96%
- 192 g (1 cup) of Dark Brown Sugar 35.16%
- 120 g (1 cup) of 10X Sugar 21.98%
- 112 g (20) Tomato Halves, semidry 20.51%
- 96 g (2) Whole Eggs 17.58%
- 84 g (6 tablespoons) of Unsalted Butter 15.38%
- 4.80 g (1 teaspoon) of Kosher Salt .88%
- 4.80 g (1 teaspoon) of Baking Soda .88%
- 2.80 g (1 teaspoon) of Ground Allspice 2.80%
Directions
- Preheat WCO500X Convection Oven to 350°F. While oven is warming, purée tomatoes until smooth in MX1200XTX X-Prep Blender.
- In WSM7L Stand Mixer, cream butter and dark brown sugar. Then add eggs one at a time until light and fluffy.
- While the butter is creaming, sift dry ingredients into a bowl.
- Add tomato purée to butter mixture and incorporate well. Then add dry ingredients and fully incorporate.
- Layer semidry tomatoes into a greased cake pan, pour in batter and bake in preheated oven for 45–50 minutes in the WCO500X Convection Oven until toothpick comes out clean when poked in center of cake.
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