Name: Tomatina buckwheat cake recipe by Sangeeta Sethi at BetterButter
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 5
Ingredients: Tomato juice /Tomato puree 300 ml; Cherry tomatoes 10 approximately; Buckwheat flour (Kuttu ka aatta) 200 g; Vegetable oil 2 tablespoon; Rock salt 1 teaspoon; Oregano 1 teaspoon; Red chilly flakes 1 teaspoon; Kashmiri mirch 1 teaspoon; Sesame seeds (white) 20 g; Roasted cashews for garnishing 6-7

Ingredients Serving: 5

Tomato juice /Tomato puree 300 ml
Cherry tomatoes 10 approximately
Buckwheat flour (Kuttu ka aatta) 200 g
Vegetable oil 2 tablespoon
Rock salt 1 teaspoon
Oregano 1 teaspoon
Red chilly flakes 1 teaspoon
Kashmiri mirch 1 teaspoon
Sesame seeds (white) 20 g
Roasted cashews for garnishing 6-7

Instructions

Take buckwheat flour , tomato juice in a bowl .
Mix these two thoroughly .
Make a smooth paste . Adjust its consistency by adding more tomato juice ..It should be viscous but not very thick .
Add oregano , red paprika flakes , kashmiri mirch and rock salt .
Grease the mould and pour 150 ml of batter . Also add chopped cherry tomatoes in it ..
Keep it in the preheated Oven for 20 minutes at 180°C
Take out after 20 minutes. Allow it to cool.
Demould after cooling .
Meanwhile in a microwave safe small container prepare another 50 ml batter by adding salt and tomato juice for making a small cake disc .
Keep it in the microwave for 5 minutes under power 700 watts. Add chopped cherry tomatoes in it.Sprinkle some sesame seeds in it.
Take out from the microwave once it is ready and demould it after cooling .
Now keep this disc in the hollow space of the tomatina bundt cake.
Decorate with the roasted cashews and cherry tomatoes.
Your delicious healthy buckwheat , gluten free savoury cake is ready. No need to add the baking powder here as the tomatoes are rich in Ascorbic acid and so they will react with the rock salt upon heating thereby making the cake soft and light..

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