Green Tomato and Pecan Cake with Brown Butter Glaze

Green Tomato and Pecan Cake with Brown Butter Glaze

Green Tomato and Pecan Cake with Brown Butter Glaze

Green Tomato and Pecan cake with Brown butter glaze sliced

Green Tomato and Pecan cake with Brown butter glaze sliced

I know, you think I’ve totally lost my marbles on this one, don’t you? I mean who puts green tomato in a cake? The answer? You will….one bite of this cake , you’ll be singing its wonders to all your family and friends.
Some recipes recommend that you puree the tomatoes, but our opinion is that makes the batter and cake too moist, other cut the tomatoes into bigger chunks, but for our tastes it works best to finely dice the tomatoes so they add a little to the consistency but don’t overwhelm the batter. The tomatoes and chopped pecans will work together to give you a fruit cake like texture and we think you’ll find that you just can not get enough!

  • Prep Time15 min
  • Cook Time1 hr 15 min
  • Total Time1 hr 30 min

Ingredients

For the Cake

  • 2 cups almond flour
  • 1 cup coconut
  • 1 cup confectioners sweetener
  • 1 cup 35%
  • 3 eggs
  • 2/3 cup EVOO
  • 1/2 teaspoon baking soda
  • 1 tsp cream of tartar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 1/2 cups chopped green tomatoes, diced fine
  • 1 cup chopped pecans, chopped
  • 1/2 tsp xanthan

For the Glaze

  • 1/2 cup butter
  • 1 cup confectioners' sugar
  • 1/8 tsp xanthan gum

Method

Instructions

1
  1. For the Cake
  2. Preheat oven to 350 degrees.
  3. In a mixing large bowl, combine all ingredients except tomato and pecans and mix well.
  4. Stir in tomatoes and walnuts
  5. The mixture will very thick. You can add another 1/4 cup cream if you would like a thinner batter but the thicker batter works for this recipe.
  6. Pour batter into greased Bundt pan and bake for 1 and 15 minutes. Check cake with a toothpick or knife. When the knife comes out clean with no wet batter, your cake is done. Remove from oven and let cool in the pan.

For the Glaze

  1. In a medium saucepan over low heat, melt butter. Cook 6 to 8 minutes over low heat stirring constantly, or until butter is lightly browned. Keep an eye so it doesn’t burn. It should be a light brown colour
  2. Whisk in confectioners’ sweetener and xanthan gum until smooth. Drizzle over the cooled cake.
If you add too much xanthan try adding a bit more butter and a ¼ cup water.
  • Nutrition Facts

  • Calories0
  • Calories from Fat0
  • Food ComponentAmount/Serving% Daily Value*

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