Tomato Soup Cake

I love the flavour of this unusual cake. It’s made with tomato soup. I used a ready-made tomato soup powder for making the soup. It has to be really thick.

The addition of cinnamon and nutmeg together with walnuts and raisins make for a very rich and dense cake. The recipe calls for wholemeal flour and brown sugar, which makes it healthy and wholesome. The cake is so soft that it just melts in your mouth.

I made the soup on the previous day and left it overnight in the fridge, but you could also make it on the same day as the cake. Make sure that it’s not too hot while adding it to the butter. Or you could use a can of condensed tomato soup.

If you do make this cake, it would be fun not to tell your friends what the cake is made of until they have eaten it. I’m sure they will never guess that it’s made with tomato soup. It’s just the thing for unconventional foodies.

This recipe is from The Zodiac Cookbook by Rose Elliot.

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PREP: 25 minutes COOK TIME: 11/2 hours

Ingredients

225 gms plain wholemeal flour

2 tsp baking powder

1 tsp cinnamon

1 tsp nutmeg

½ tsp salt

100 gms butter

175 gms brown sugar

1 tsp baking soda

300 gms condensed tomato soup

90 gms raisins

90 gms walnuts

 

Instructions

Preheat the oven to 180 C.

Grease and line a 1 kg loaf tin with greased parchment paper.

Sift the flour, baking powder, cinnamon, nutmeg and salt. Set aside.

Place the butter and sugar together in a large mixing bowl and beat until the mixture is pale and creamy.

Add the baking soda to the tomato soup in a small pan and heat on a reduced flame, until the baking soda is dissolved. This mixture should just be warmed slightly. Add this to the creamed butter and sugar. Mix well. Fold in the flour mixture with the raisins and nuts. Turn the mixture into the prepared loaf tin and bake for 11/2 hours or until a skewer inserted in the centre comes out clean. (My oven took about 50 minutes only). Cool for 10-15 minutes and turn the cake out on to a wire rack to cool.

Mushroom and Mozarella Pizza Baguettes

Spicy mushroom on toast, topped with breadcrumbs and cheese is a delicious way to start the morning. It’s great for tea time as well.

I used French Baguettes, but you can use any type of bread. Wholemeal rolls split in the middle is also good. The tomato paste can be flavoured with some herbs and garlic powder. I used red chilli powder too.

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Avoid washing the mushrooms. Just wipe gently with a wet towel and slice them.

You can also omit the breadcrumbs and just top with mozzarella cheese. It tastes equally good.

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PREP: 20 minutes COOK TIME: 30 minutes SERVES: 4-6.

Ingredients

300 gms button mushrooms, sliced

6 shallots, chopped

11/2 tsp chilli powder

½ tsp turmeric powder

1 tbsp ghee/butter

½ cup tomato paste

½ cup breadcrumbs

½ cup mozzarella cheese

2 tbsp chopped fresh coriander/curry leaves

Salt to taste

Instructions

Pre heat the oven to 180 C.

Combine the mushrooms, shallots, chilli powder, turmeric powder and salt in a large pan and cook over a moderate heat until the mushrooms are soft and tender. Remove from heat and add the ghee or butter. Set aside.

Add the breadcrumbs, coriander and cheese together.

Split the baguettes in the middle and spread some tomato paste on the inside. Spoon the mushroom filling on top. Top with the breadcrumb and cheese mixture. Bake for about 10 minutes until the cheese melts and the breadcrumbs are lightly browned.