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Jan 212016
 
chocolate and tomato soup bundt cake

chocolate and tomato soup bundt cake

 

It’s the strange but good sort of a day with the Bundt Bakers. And that’s why you are being forced to partake in a recipe that uses tomato soup as one of it’s ingredients. If you think adding tomato soup in my chocolate bundt is way too weird, wait till you see what the other strange (ahem) Bunt Bakers have come up with!

chocolate and tomato soup bundt

As weird as it sounds, it is not all that uncommon – the tomato soup cake! It has been known to have made it’s presence in the depression era. And there are scores of recipes, old and new that make use of tomato soup in a chocolate cake. So I thought it fit the theme of strange but good-weird flavor combinations for Bundt Bakers and also gave me an opportunity to try making this cake in a bundt pan and see how it fared.

 

chocolate and tomato soup bundt cake

I really wanted to try the recipe from Rose Levy Beranbaum’sHeavenly cakes. But using a can of tomato soup was not going to happen. Yes, some may argue that there isn’t anything nutritious about a cake and that it IS made of processed flour and sugar. But the canned soups had way more unrecognizable ingredients than I could justify. So, I did end up using Rose’s recipe but I modified it a bit for altitude and used a little jar of tomato paste.  I am really not sure how different is it from the original recipe, but one thing I can tell you – it was the silkiest chocolate EVER! The crumb actually MELTS in the mouth! I am going to make tomato paste a standard in chocolate cakes from now on. It’s THAT GOOD.

chocolate and tomato soup bundt cake

Our Lovely host this month is Jen, Better known by her nom de plume, June. June blogs at How to Philosophize with Cake

Here are our strange but good-weird flavor combinations for this month! Go on! I know you are curious to find out just how weird we all are and I am happy to say we won’t disappoint!

BundtBakers

chocolate and tomato soup bundt cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

 

Chocolate and Tomato Soup Bundt Cake #BundtBakers

Chocolate and Tomato Soup Bundt Cake #BundtBakers

Ingredients

    To make the tomato soup
  • 5 Tbs tomato paste
  • Water
  • For the cake
  • 4 large eggs
  • 1tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3 1/2 stick unsalted butter
  • 2 cups baker's sugar
  • 3 cups cake flour
  • 1 cup unsweetened cocoa powder
  • 1/2 tsp salt

Instructions

    Make the soup
  1. Add the tomato paste into a measuring jug and add water a little at a time, mixing well until you make one whole cup of tomato liquid like thing. We will call this the tomato soup.
  2. Cake
  3. Preheat oven to 350 F ; prepare a bundt pan.
  4. Whisk the eggs, tomato soup and vanilla extract until well combined. Add in the baking soda and baking powder and mix a bit and keep it aside.
  5. In a stand mixer, beat the butter and sugar together until light and airy. Add in the flour and salt and mix until combined. Add in the cocoa powder and stir until everything mixes in.
  6. Add the tomato soup mixture a little at a time until well combined.
  7. Pour into the prepared bundt pan.
  8. Bake on middle rack for 50 - 60 minutes.

Notes

I used a basic ganache to top the cake with. It goes well with the cake. You can also just dust it with powdered sugar or use any other icing.

http://dev.spiceroots.com/chocolate-and-tomato-soup-bundt-cake-bundtbakers/

Jul 162015
 

Orange Blossom Honey Nut and Blueberry cake

As much as I love baking and decorating really fancy cakes for others to eat, my personal favorites are cakes that have no icing, are not overly sweet and have a slightly chewy baked on crust. The cakes that are old fashioned and rustic. The cakes you can leave on the counter and cut a slice when you want and eat it from your hand. Cakes that remind me of Dolly didi and her pressure cooker cakes, of joys in all things simple.

Orange Blossom Honey Nut and Blueberry cake
I know I am going on a nostalgic trip, but it’s been that kind of a week. When I feel overwhelmed, I bake. And so I baked this bundt cake with the flavors I love and added no icing. After all it was a cake for me to help me put myself in better spirits and take life one day at a time. Not everything in life has to be complicated. Least of all a bundt cake.
The Orange Blossom Honey Nut and Blueberry cake has a much pronounced taste of honey. So use your favorite honey. Also I used orange blossom and honey syrup to douse the cake in. The result is sublime!

Orange Blossom Honey Nut and Blueberry cake

I suggest that you don’t let the simple looks of this cake make the decision about the flavor. It’s simple but so very flavorful and hence my choice of cake to share with the #Bundtbakers for July. Our host this month is Shilpi and her theme is a a combination of fruit and nut. Thank you for hosting Shilpi. It was a wonderful theme.

Orange Blossom Honey Nut and Blueberry cake
 So, who are the bundt bakers!!
BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Here are the Bundt cakes that everyone baked this month :-
Updated Link lists for July 2015- Fruits and Nuts

Orange Blossom Honey Nut and Blueberry Cake #Bundtbakers

Orange Blossom Honey Nut and Blueberry Cake #Bundtbakers

Ingredients

  • 1/2 pound (2 sticks) unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1 C honey
  • 4 large eggs
  • 2 tbs freshly squeezed lemon juice
  • 1 tsp lemon zest
  • 2 C all-purpose flour
  • 1 C almond flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 C frozen blueberries
  • 1/2 C slivered almonds
  • 2 Tbs honey
  • 3 Tbs Orange Blossom water

Instructions

  1. Preheat your oven to 350° and prepare a Bundt Pan with butter and flour.
  2. Cream together the butter, sugar until light in color and texture.
  3. Add the honey and mix well. Add in eggs one at a time, then the honey, lemon juice and zest. Mix until smooth.
  4. Add the flour, almond flour,baking powder and salt. Stir to mix but do not over mix.
  5. Fold in the blueberries into the batter with a spatula.
  6. Sprinkle the almonds at the base of the bundt pan.
  7. Spread the batter into the prepared bundt pan. Smooth out the top.
  8. Bake for 55 to 60 minutes until cake tester comes out clean
  9. Allow to cool in pan before unmoulding. After you unmold the cake, mix the 2 tbs honey and orange blossom water into a syrup consistency and brush it on to the cake.

Notes

Recipe adapted from Zoe Bakes

http://dev.spiceroots.com/orange-blossom-honey-nut-and-blueberry-cake-bundtbakers/