Tomato spice tea bread from loren martin
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Large, ripe tomatoes | |
| 2 | Eggs | |
| ⅓ | cup | Vegetable oil |
| ½ | cup | Granulated sugar |
| ½ | cup | Light brown sugar |
| 1½ | cup | Unbleached white flour |
| 1 | teaspoon | Ground cinnamon |
| ½ | teaspoon | Baking powder |
| Pinch of salt | ||
| ¼ | cup | Sliced almonds |
Directions
Peel and seed the tomatoes. Place in a blender or food processor and coursely puree. Measure out 1¼ cups puree. With electric mixer, blend the eggs, oil and sugars. Beat at high speed for 3 minutes, or until batter is light and fluffy. Add the tomato puree and mix well.
In a large bowl, combine all dry ingredients, except the almonds, and add gradually to the moist. Beat at medium speed until thoroughly blended; the batter will be thin. Grease 6-cup Bundt pan or an 8-inch loaf pan. Pour batter evenly into pan and sprinkle top with almonds. Bake for 40 minutes at 375 F, or until skewer inserted into center comes out clean. Cool in pan for 5 minutes, turn onto rack and cool before slicing into thin slices.
Adapted from: Tomatoes---A Country Garden Cookbook by Jesse Ziff Cool, Collins Publishers, San Francisco, 1994.