Serves: 24


  • 725g chopped green tomatoes
  • 1 windfall apple, not ripe!
  • 1 tablespoon salt
  • 125g butter
  • 400g caster sugar
  • 2 large eggs
  • 250g plain flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon bicarbonate of soda
  • 1/4 teaspoon salt
  • 60g sultanas or raisins
  • 60g chopped walnuts


  • Place chopped tomatoes and chopped apple in a bowl and sprinkle with 1 tablespoon salt. Let stand 10 minutes. Place in a sieve or colander, rinse with cold water and drain.
  • Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm (9x13 in) baking tin.
  • Cream butter and sugar. Add eggs and beat until creamy.
  • Sift together flour, cinnamon, nutmeg, bicarb and 1/4 teaspoon salt. Add sultanas and nuts to dry mixture; add dry ingredients to creamed mixture. Batter will be very stiff. Mix well.
  • Add drained tomatoes and mix well. Pour into the prepared tin.
  • Bake for 40 to 45 minutes in the preheated oven, or until skewer inserted into cake comes out clean.