This is an all-in-one method cake, so it’s very easy to make. It has a lovely flavour enhanced by the spices in the soup and the cinnamon. It is lower-fat than most cakes and doesn’t need buttercream, perfect with a nice cup of tea or as a sweet treat in your lunch box. The tomatoes in the soup add a delicious rich flavour to the sponge making it extra moist.
- 225g self-raising flour
- 1tsp baking powder
- ½ tsp ground cinnamon
- 100g caster sugar
- 100g very soft butter
- 2 eggs
- ½ can of tomato soup
- Icing sugar to dust
Pre-heat oven 180°C/350°F/Gas Mark 4. Place the flour, baking powder, cinnamon, sugar and the very soft butter into a mixing bowl.
Then add the eggs and tomato soup. Give it a good but quick mix.
Pour mixture into an 8” cake tin and smooth the top. Put in the oven for 30 minutes, or until the top of the cake springs back when to you gentle press it.
Once out the oven, remove from the tin and dust with icing sugar then leave it to cool.
Top tip for making Tomato soup cake
When you add wet ingredients to dry ingredients contain baking powder it starts to rise straight away. So to get the most rise in your cake, be quick when combining all ingredients and get it in the tin sharpish and straight into the oven.