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Tomatillo from the Jacican kitchen garden

Always on the lookout for things to grow to cook, this year, I tried tomatillos for the first time.

Tomatillos need to cross-pollinate with each other, so I pick up four plants from the farmers market.

From the four plants, I ended up with a haul of about 5 cups.

Not enough to made jam, but enough to come up with a cake recipe.

Recipe - Tomatillo upside-down cake

Tomatillo upsidecake recipe from Jacican cooking school Gippsland

Gluten-free, made with tomatillos fresh from the kitchen garden, stone-ground cornmeal and Gippsland buttermilk.

Ingredients

2 cups of tomatillos

1 pinch of vanilla seeds

330 grams of caster sugar

4 eggs

2 egg whites

160 MLS of buttermilk

1 teaspoon of vanilla extract

110 grams of cornmeal

90 grams of almond meal

1 teaspoon of baking powder

0.25 teaspoon cream of tartar

tomatillo jacican kitchen garden website

Method

  1. Preheat the oven to 180C
  2. Weigh out sugar into 165-grams, 110-gram and 55-gram portions
  3. Grease and line a 23 cm springform pan. Place the springform onto a sheet of aluminium foil and bring up the sides of the pan to prevent the syrup from leaking during cooking.
  4. Random place the tomatillos in the lined springform pan.
  5. Place the 165-gram portion of sugar in a small saucepan with 80 MLS of water and a pinch of vanilla seeds. Bring to the boil over medium heat. Cook until thickened, but not golden. Pour over the tomatillos.
  6. Separated eggs. Place egg whites, with extra egg white in the bowl of the mix master. Whisk to soft peak. Add cream of tartar and the 55-gram portion of sugar. Whisk until you have stiff peaks
  7. If you only have one bowl for the mix master, scarp out the egg whites and put in a spare bowl. Put aside until needed. Wipe out the mix master bowl, you may want to rise out the whisk.
  8. Combine egg yolks with the 110-gram portion of sugar in the bowl of the mix master. Whisk until egg yolks combine to a ribbon.
  9. Fold the cornmeal, almond meal and baking powder into the whipped egg yolks. Stir in the buttermilk.
  10. Fold in the egg whites. Pour the cake batter over the tomatillo.
  11. Place in the oven and bake for 50 minutes.
  12. To serve, invert on to a plate.

Jaci

 

Tomatillo upsidecake recipe from Jacican cooking school Gippsland

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