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Categories:Viewed: 52 - Published at: 5 years ago
Ingredients
- FOR THE TOMATOES:
- 6 whole Roma Tomatoes, Cut Into Thick Slices
- 2 Tablespoons Extra Virgin Olive Oil
- 1 clove (Large) Garlic, Minced
- 1 teaspoon Salt
- 1/4 teaspoons Pepper
- FOR THE CAKE:
- 1-3/4 cup All-purpose Flour
- 2 whole Eggs
- 2 cloves Large Cloves Garlic, Minced
- 1 teaspoon Salt
- 1/2 cups Extra Virgin Olive Oil
- 5 whole Fresh Basil Leaves
Method
- Preheat the oven to 450 F.
- Toss tomato slices with olive oil, garlic, salt, and pepper in a large mixing bowl. Arrange tomato slices on a sheet pan in a single layer. Roast them in the preheated oven for 25 to 30 minutes until the tomatoes begin to caramelize and turn lightly brown.
- For the Tomato-Basil Olive Oil Cake:
- Meanwhile, combine flour, eggs, garlic, salt, and olive oil in a large bowl; mix well.
- When tomatoes have finished roasting, remove them from the oven and reduce temperature to 350 F. Allow roasted tomatoes to cool for about 10 minutes.
- Reserve 8 to 10 roasted tomato slices for the top of the cake. Add the remaining tomatoes (about 1 cup) and the basil to a food processor and blend until smooth. Add tomato/basil mixture to the cake batter and mix well. Pour batter evenly into a lightly greased round 9" x 1.5" baking dish and top with the reserved roasted tomato slices.
- Bake for 25-30 minutes or until top of cake begins to lightly brown and a toothpick comes out clean. Then remove it from the oven and cut into eight pieces before serving.
- This recipe was created by Tina Haupert, the blogger behind Carrots 'n Cake.
