AUTUMN TOMATOE CAKE

I love this cake because I almost always have everything I need to bake it — simple, familiar ingredients with a tomato twist. And it’s always fun to watch people’s faces when they realize it’s tomato cake.
It’s my summer favorite, but it turns out it tastes even better in autumn.
This version is a little different — I gave it a small twist this time.
Below you’ll find the ingredients — more or less, because I never measure too precisely anyway.

What to use and how to do it - a long storytelling version

A cup of tomatoes. I used Mutti chopped tomatoes for this recipe. It can’t be tomato paste — it has to be real tomatoes. I used finely chopped ones. And remember — a cup, not a can.
In the original recipe I used years ago, there was one banana. This time, I skipped the banana and added one egg instead. But if you want a vegan version, go with the banana — I’ll explain the difference later.
Half a cup of oil.
Half a cup of melted ghee butter. You can use oil instead, but it doesn’t always give the same effect. I prefer ghee for baking — I usually use a bit less, about four heaping tablespoons.
Then sugar — I add four tablespoons. If I want it a little sweeter, I go for five.
Spices: vanilla and ginger.
About one teaspoon of vanilla and at least one teaspoon of ginger. But honestly, I threw in more — probably two, maybe even three teaspoons. Let’s say I was generous with the ginger this time.
Mix all the wet ingredients together — I used a hand blender.
In a separate bowl, prepare the flour. You can use regular wheat flour, but I never do. I always use spelt flour — two cups of it.
In most original recipes, there’s both baking powder and soda — about a tablespoon each. I only ever use one tablespoon of baking soda, no powder, and a pinch of salt (this time I added a slightly larger pinch).
Mix everything together and pour it into the baking tin. If you have baking paper, great. If not, grease the tin and sprinkle it with breadcrumbs.
Now, about the banana. The version with banana has a clear banana bread note — the banana taste is very distinct. But I really like the version with an egg. It brings out the ginger and the tomato more. You wouldn’t say it’s tomato unless someone told you, but that subtle flavor is there — just lifted.
So, the banana softens the taste, while the egg makes it brighter and more defined.
And honestly — I think I’m now a fan of the egg version.

More practical approach

Ingredients:

• 1 cup chopped tomatoes (I used Mutti — not tomato paste, real tomatoes!)
  
• ½ cup melted ghee butter (I usually use about 4 heaping tablespoons)
  
• 1 egg (or 1 banana for a vegan version)
  
• 4 tablespoons sugar (add a fifth if you like it sweeter)
  
• 1 teaspoon vanilla
  
• 1–3 teaspoons ginger (I was generous this time)
  
• 2 cups spelt flour (you can use wheat if you prefer)
  
• 1 teaspoon baking soda
  
• A pinch of salt (I used a slightly bigger one)
  

Instructions:

1. Blend tomatoes, ghee, egg (or banana), sugar, vanilla, and ginger until smooth.
   
2. In a separate bowl, combine flour, soda, and salt.
   
3. Mix the wet and dry ingredients together.
   
4. Pour into a baking tin lined with paper (or greased and sprinkled with breadcrumbs).
   
5. Bake until the top is golden and set. (Exact time depends on your oven — about 40–50 minutes at 170–180°C usually works.)