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.

DSC01728

 

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.

Sweet and Sour Tofu

My daughter found this recipe online about ten years ago and shared it with me after she tried it. I don’t even remember the website that I got it from. I made a few additions and I must say that it’s the best Sweet and Sour Tofu recipe that I have come across.

It’s a really comforting dish to have on any day at any time. It’s also a real crowd pleaser. I shallow fry the tofu because that’s a healthier way to do it. This is best served with steamed rice; I usually use Basmati rice. It’s a great combination.

The original recipe uses vegetable stock but I use an instant tomato soup mix; it tastes absolutely delicious. Green pepper is also a good option instead of red pepper.

The fresh herbs and vegetables blend with the tofu and soy to come together into one delicious and harmonious dish. You can easily double this recipe – it works really well.

20190721_135338-01

 

PREP: 20 minutes  COOK TIME: 40 minutes  SERVES: 6

Ingredients

  • 400 grams tofu, cut into 1 inch cubes
  • 1 egg (or egg substitute)
  • 3/4th cup cornflour
  • 6 spring onions, chopped finely with the green stems (reserve some for garnish)
  • 1 tbsp fresh ginger, minced
  • 1 tbsp garlic, minced
  • 2 green chillis, chopped finely
  • 1 red pepper, chopped
  • 1 tomato instant soup mix (about 4 cups)
  • 2 tbsp soy sauce
  • 4 tbsp sugar
  • 1 tbsp white vinegar
  • 1 tbsp cornflour
  • 2 tbsp water
  • Oil for frying

To serve

  • Steamed broccoli (optional)
  • Steamed rice

Mix the egg substitute with water. If using egg, dip the tofu in either of these and coat. Sprinkle the cornflour on it and toss to coat thoroughly. Heat the oil and fry the tofu cubes on both sides until they are golden. Set aside.

Make the soup according to the directions on the pack.

Heat 3 tbsp of oil, add the onions with the chopped green stems, ginger, garlic and green chillis. Cook for a few minutes and add the red pepper. Add the soy sauce, soup, vinegar and sugar.

Mix the 1 tbsp cornflour with 2 tbsp water and add. Add the fried tofu and mix well. Cook for a few minutes. Garnish with the reserved green stems.

Serve hot with the steamed broccoli and rice.