Tomato Almond Cake

Radio Record, 25 March 1938, Page 32

Tomato Almond Cake

SKIN and bake enough tomatoes and strain, then drain till you have 1 cup of thick pulp with as little liquid as possible. Cream 4lb. butter and small cup of sugar to cream, add 2 eggs, 2 small tablespoons golden syrup and then the warm tomato pulp. Beat for fully 5 minutes, add 24 cups of flour, | ' tablespoon cornflour, 2 teaspoons baking powder sieved together. Then add 1\b. of mixed fruit, little preserved chopped ginger and finely chopped almonds, -+ teaspooh almond essence, 1 tablespoon of ground almonds. Turn into a greased lined tinh and strew top thickly with roughly chopped blanched almonds. "If this cake is to be iced, reserve alrnonds to spread on this, but finer! chopped. If darker cake is pre-, ferred, add 1 teaspoon of carbonate

of soda:

Mrs.

J.

S.

(Timaru),