1 1/2 cups (375 ml) sugar

1/4 teaspoon (1 ml) salt

2 cups (500 ml) diced green tomatoes

1/2 cup (125 ml) raisins

3 cups (750 ml) unbleached all-purpose flour

1 tablespoon (15 ml) baking powder

3/4 cup (180 ml) vegetable oil

1 teaspoon (5 ml) vanilla extract

2 eggs

In a bowl, sprinkle half the sugar and the salt on the tomatoes. Let stand for 15 minutes. In a blender, purée until smooth. Add the raisins and set aside.

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) springform pan. Line the bottom with parchment paper.

In a bowl, combine the flour and baking powder. Set aside.

In another bowl, whisk together the oil, the remaining sugar and vanilla with an electric mixer until the mixture is smooth. Add the eggs, one at a time, beating until smooth. At low speed, add dry ingredients alternately with the tomato mixture.

Spoon the batter into the prepared pan. Bake for about 1 hour and 10 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Allow to cool slightly. Unmould and cool completely on a rack.

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