Freshly and Lovingly Baked on : 18th May 2013
I know this sound so ridiculous. In fact, I thought its ridiculous too. Anyway, I have learned not to be prejudiced. This is just testing for fun. You can half the recipe if you are not sure. Otherwise, enjoy the process. I think am having withdrawal syndrome from no baking. I am in the kitchen since 9 am today and I am still on it at 6 pm. Omg!
Before I get to this cake, I start off with the garnishes. I made some candied tomatoes ‘chips’.
Your choices of tomatoes
2 Tbsp Sugar
4 Tbsp Hot water.
Slice the tomatoes really thin and use the kitchen towel to soak up excess water while you prepare the syrup. Its a simple syrup where I just dissolved the sugar in the hot water.
Next, get ready a tray with parchment paper. Dip the tomatoes slices into the syrup and positioned it onto the tray. Bake it for 1 Hr 30 minutes at 95 degree. Keep a watch to prevent charring. I also tent it 1 hr into it to prevent discoloration.
The dried stage. I can eat all of these at one go! It is super yummy!
1 n 3/4 Cup All Purpose flour
2 Cups Sugar
3/4 Cups Cocoa Powder
2 Tsp Baking Soda
1 Tsp Baking Powder
1 Tsp Salt
1 Can Condensed Tomato soup 10 oz
1 Cup Buttermilk
1/2 Cup Canola oil
1 Tsp Vanilla
Sift the dry ingredients together and set aside. Simply beat all the wet ingredients in a mixer bowl until well combined. Then add in the dry in stages and beat till well mixed.
Greased desired pans and pour the batter in and baked in a preheated oven of 175 degree for 35 minutes or until the tester came out dry.
For this batch, I can easily made 16 cakelete using 10cm diameter small cake pans. In my opinion, the quantity is too much unless you have a village to feed!