Green Tomato and Stem Ginger Cake with Streusel Topping
- 225g caster sugar
- 225g light brown sugar
- 240ml olive oil
- 40ml stem ginger syrup
- 3 eggs
- 2 teaspoons vanilla
- 375g plain flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- 350g green tomatoes, diced
- 75g stem ginger, finely diced
For the streusel topping:
- 40g flour
- 85g demerara sugar, plus 1 tablespoon
- ½ teaspoon ground cinnamon
- 50g cold butter
- 2 tablespoons oats
- Pre-heat the oven to 170° and line and grease a 20cm deep round cake tin
- First make the streusel topping by rubbing together the flour, 85g sugar, cinnamon and butter until the mixture is crumbly. Mix in the oats, then set aside.
- In a large mixing bowl beat together the caster sugar, light brown sugar, olive oil, stem ginger syrup, eggs and vanilla until completely combined.
- In a separate bowl sift together the flour, salt, baking powder, cinnamon, nutmeg and ground ginger.
- Add the flour to the sugar and egg mixture and beat until just combined.
- Stir in the green tomatoes and the stem ginger until evenly distributed then pour into the cake tin.
- Sprinkle the streusel topping over the cake mixture then scatter over the remaining 1 tablespoon of demerara sugar.
- Place the cake in the oven and bake for about 1 hour and 15 minutes until an inserted cocktail stick comes out clean. You might want to check the cake halfway through and cover the top with foil if the streusel topping is getting too brown.
- Remove the cake from the oven and leave for 5 minutes in the tin before turning out to finish cooling on a wire rack.
Adapted from a recipe on southernfood.about.com