I was recently asked (via the Through The Magic Door Facebook) to find a recipe for a cake that used a tin of tomato soup. I was a more than a little surprised to discovered that this was actually a real thing and even more surprised to discover it is actually quite a popular thing.
The general consensus seemed to be that if you didn’t tell someone there was tomato soup in the cake then they would never guess. I didn’t quite see how that could be possible so was desperate to try it.
I scoured through all the recipes I could find and my final product is a mixture between a couple of them.
I think in the future I am going to name this “Phoenix Cake” as it truly did rise out of the ashes of what I thought was total disaster. The mixture smelt so wrong and so strongly of tomato when I was making it that I thought there was no way on earth I was going to eat any of what came out of the oven half an hour later…but in the end my curious side got the better of me and I am thrilled it did. This is the most delicious, soft, moist and moreish cake I have ever eaten in my entire life! And it really is true that you would never guess it contained tomato soup! It really reminded me of carrot cake, so if you’re a fan of carrot cake I can assure you, you will absolutely love this.
1 can Campbell’s condensed tomato soup
1 tsp bicarbonate of soda
200g light brown sugar
75g unsalted butter
190g self raising flour
5 – 6 tsp cinnamon (I didn’t actually measure how much I put in but it was a lot!)
For the icing –
50g cream cheese
2 tbsps unsalted butter
90g icing sugar