Ingredients

• 1 1/2 cups sugar
• 1/4 teaspoon salt
• 2 cups green tomatoes, diced
• 1/2 cup sultana raisin
• 3 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 3/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 eggs
• 4 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups icing sugar, sifted
• 1/4 teaspoon vanilla extract

Instructions

1. In a bowl, sprinkle half sugar and half salt on tomatoes. Let rest 15 minutes. Put in the blender and reduce in a smooth puree. Add raisins and set aside.

2. Put the rack in the center of the oven. Preheat at 350°F Butter an 8 inch spring form pan. Cover the bottom with parchment paper.

3. In a bowl, mix flour and baking powder. Set aside.

4. In another bowl, whisk with a mixer : oil, remaining sugar and vanilla until is it homogeneous. Add eggs, one at a time, mixing until smooth. At low speed, incorporate dry ingredients alternating with the mixture of tomatoes.

5. Distribute the batter in the pan. Cook in the oven about 1 hour and 10 minutes or until a toothpick inserted in the middle comes out clean.

6. Let cool. Unmold and let cool on a rack.

7. Icing : In a bowl, with a mixer, cream the cheese, butter, sugar and vanilla until smooth.

8. Ice the cake.