I saw these a few weeks ago and they have not left my head, my curiosity was peaked, I had to know. The flavor combination in a dessert was too strange to let go, but after thinking about it I realized green tomatoes don’t have a ton of flavor and would likely pick up the flavor you pair with it. I was right.
Not a lot of tomato flavor, but still super tasty, they had a comparable flavor to carrot cake, but less sweet, without as much sugar. The petite cakes are moist even a few days later. Overall I give them an A (skipping the plus as I really wanted to taste the tomato more) but certainly good enough to eat for breakfast, which is of course the international sign of good desserts.
Modified from Cooking Light 2013
- 8 ounces green tomato, cored and quartered
- 7.6 ounces cake…
View original post 364 more words