Tuesday, December 11, 2012

Spicy Tomato Doughnuts (or Cake)

I don't know about you, but around me our stores' produce in Winter is nothing short of sad. It's almost not worth hitting the greenmarket section of the supermarket anymore, since what was a rainbow of bright, shiny and plump lettuce, zucchini and peppers is simply a collection ground for an insipid, lifeless palette of pastels. The items bear the labels of "fruit" and "vegetable", but to taste or feel them you'd never guess.

It was in a quest to use one of the most egregious of these seasonal crimes against vegetation - the softball-like, never-ripening tomato - that I turned to an old favourite formula of mine - the green tomato cake. Instead of chocolate this time (I know, I love chocolate, but we all need a break sometimes!) I went a bit more seasonal with rich, earthy spices, dried fruit and nuts. The cake (or doughnuts, if you choose) is moist, dense and heady - definitely a Fall/Winter treat - but the under ripe tomatoes give it just that little bit of tang so it doesn't feel like you're eating one of those clove-studded oranges.

Spicy Green Tomato Doughnuts (or Cake)
Makes 24 doughnuts or one 9x13" cake
1/2 cup shortening
1 cup brown sugar
1/2 tsp stevia extract
150 g low fat silken tofu, pureed
2 cups whole wheat flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
4 cups finely chopped under-ripe (or fully green) tomatoes
1/2 cup dark raisins
1/2 cup chopped dried apples
1/2 cup chopped almonds
  1. Preheat the oven to 375F and grease a doughnut pan or 9x13" pan.
  2. Cream together the shortening, brown sugar and stevia.
  3. Add the tofu and beat well.
  4. Gently mix in the flour, cinnamon, nutmeg, cardamom, baking soda, baking powder and salt.
  5. Stir in the tomatoes, raisins, apples and almonds, blending well.Bake for 20 minutes (doughnuts). For a 9x13" cake bake 45-50 minutes at 350F.
Amount Per Serving
Calories: 141.4
Total Fat: 5.5 g
Cholesterol: 0.0 mg
Sodium: 14.2 mg
Total Carbs: 25.3 g
Dietary Fiber: 2.1 g
Protein: 2.6 g

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