I lived on a small island in the South China Sea with a husband, two sons and a scruffy dog and now I live in London which is in a slightly larger small island with a scruffy husband two large boys and a very fluffy dog.
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Wednesday 23 January 2013
Tomato Soup Gingerbread Cake
I don't know about you but at this time of year so soon after the mammoth feasts of Hanukkah, Christmas and New Year not to talk of Boxing Day or the Epiphany I am heartily sick of cooking. It is at this point to rouse myself from drudgery that I start restlessly looking for a challenge, a touch of daring do. That's right I start cooking weird food. You know that recipe that lurks in the back of your mind that sounds gross but now it sounds sort of exciting. People meet The Tomato Soup Cake. This little beauty is from my very own A Campbell Cookbook or Cooking with Soup. I found this in a Bookstore in a very small town in the backwaters of upstate New York. Totally wanted to try this.
Tomato Soup Gingerbread Cake
The recipe as it is calls for a gingerbread mix, which sounds interesting but I don't have. It also calls for two packets which sounds excessive and for the purposes of this experiment I have cut all the ingredients measures in half. For two reasons. Firstly what if it tastes gross, and secondly my loaf tin is only a half size and so I always make half cakes. I also haven't added the raisins or the walnuts as my kids would definitely not eat this cake if it had those in. Not using two cans of soup and I cut it down to two eggs.So first the actual recipe. I would comment that old fashioned gingerbread cake probably didn't have tomato soup in it but what the hey.
So not having the said gingerbread mix I adapted a Nigellla recipe( of course who else ?)
75g unsalted butter
65g dark muscovado sugar
50g golden syrup
50g of the syrup you get in the stem ginger in syrup
1 lump of stem ginger finely chopped
1/2 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice
1 teaspoon bicarbonate of soda dissolved in warm water
1 teaspoon of marmalade as it was the end of a jar that needed using. I don't believe that this is vital .
Nigella calls for the butter sugar, syrup, ginger, marmalade and spices to be melted on a low heat. I then added a 1/2 tin of Campbell's tomato soup.At this point hold your gag reflexes. I have to say I did not fancy
tasting this. But in the name of science I did. It tastes OK. A good
sign for the future
To this I added 170 g of plain flour and the two eggs. Use you mixer to give it a good thrashing and pour into a loaf tin. And wait optimistically perhaps for the result and a chance to say to your kids guess what this is?
I actually made Pig's Cheeks Tacos yesterday so my kids are very blase` at this time of year.
" Tomato Soup cake! Really, but we ate Pigs Cheek Tacos yesterday big deal" ( Not a real conversation but it could have been!)
I cooked the cake in a hot preheated oven at 180 C for about 45 minutes. Nigella says it's best a bit soggy as it will carry on cooking. While it's cooking there is this weird tomato soup /cake smell. Not sure if that is nasty or nice.
And here it is! Straight out of the oven. Its a lovely texture and good to cut it has a warm ginger taste and isn't too sweet. Great result actually!
Let me know if you have a go and how it turns out. Actually if you have any weird food to try I would love to hear about that and give it a go myself.