🍅🍃Tomato and Basil Cakes 🍃🍅

Name: 🍅🍃Tomato and Basil Cakes 🍃🍅
Total time: 1500 s
Yield: 12 muffin-cakes
Cuisine: American
Ingredients: 150 g Self Rising flour; 2 tomatoes; 1 tsp baking powder; 37.5 ml vegetable oil; 125 ml milk; 55 g cheddar cheese; 1/4 tsp cayenne pepper; 1/4 tsp asafetida (hing); 1 tbs dried basil (or 1.5 tbs of fresh basil); 1/2 tsp salt; 1/2 tsp extra virgin olive oil

Veggie K @VeggieK

Spongy and savory tomato cakes with a subtle kick of spice.

This recipe is from one my favorite cooking books, “The Book of Eggless Cakes” by Cinthia Stammers. I did half the original amount and added some extra ingredients to personalize it.

Spongy and savory tomato cakes with a subtle kick of spice.

This recipe is from one my favorite cooking books, “The Book of Eggless Cakes” by Cinthia Stammers. I did half the original amount and added some extra ingredients to personalize it.

Veggie K @VeggieK

Spongy and savory tomato cakes with a subtle kick of spice.

This recipe is from one my favorite cooking books, “The Book of Eggless Cakes” by Cinthia Stammers. I did half the original amount and added some extra ingredients to personalize it.

Spongy and savory tomato cakes with a subtle kick of spice.

This recipe is from one my favorite cooking books, “The Book of Eggless Cakes” by Cinthia Stammers. I did half the original amount and added some extra ingredients to personalize it.

Saved

Ingredients

25 minutes

12 muffin-cakes

150 gSelf Rising flour
2tomatoes
1 tspbaking powder
37.5 mlvegetable oil
125 mlmilk
55 gcheddar cheese
1/4 tspcayenne pepper
1/4 tspasafetida (hing)
1 tbsdried basil (or 1.5 tbs of fresh basil)
1/2 tspsalt
1/2 tspextra virgin olive oil

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Steps

25 minutes

1

Assemble all ingredients. Preheat oven to 350°F.
2

Bring a pot of water to boil. Once water is boiling hot, turn off heat and add tomatoes. Let them steam covered in the water for 5 minutes.
3

After 5 minutes and the skins have cracked, remove from water and let them cool off before peeling them and removing the seeds. Roughly dice them.
4

Add 1/2 tsp of extra virgin olive oil to a pan and once hot add diced tomatoes. Sauté on medium heat for 3-4 minutes, softening the tomatoes.
5

In the meantime, sift 150g of self-rising flour, 1tsp of baking powder, 1/2 tsp of salt, 1/4 tsp of cayenne pepper and 1/4 tsp of asafetida in a bowl.
6

Add 37ml of vegetable oil, 125ml of milk, 1 tbsp of dried basil, tomatoes and 1/2 the amount of cheddar cheese. Mix until well combined.
7

Prepare a 12 muffin tin tray by greasing them with butter and dusting them with flour until fully coated. Shake off excess flour, if needed.
8

Fill tins half way with batter (about 1 tbsp per tin) and sprinkle remaining cheese on top.
9

Bake for 12-15 minutes or until springy and golden. Remove from oven and allow to cool off for 5 minutes before transferring to a plate.