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tomato soup cake
I made the tomato soup mystery cake from that cooking tiktok a couple of months ago...
It’s actually good. Absolutely recommended.
It’s kind of a cross between a brownie and gingerbread and a carrot cake and the recipe calls it “magic” and it kind of is because how the fuck do you get there from these ingredients I DON’T EVEN KNOW
...but you do.
I tracked down the version I’m pretty sure he was using and there’s this moment in the video as it's baking where he says it smells like... I forget but it was bad... and I had that happen too!
Turns out that’s how you know it’s almost but not quite done.
No really. It smells honestly pretty good for like the first 40 minutes in the oven and then the smell turns on you, right? And you’re all “oh gods what did I do.”
It’s some reaction happening, I have no idea what. But then the smell turns again and that’s when it passes the toothpick test. Then I let it go like five more minutes because it just felt like it needed it, and then I took it out and yum.
So yeah. If you've been thinking about making this? Give it a punt. It's awfully good. You might like it.
It’s actually good. Absolutely recommended.
It’s kind of a cross between a brownie and gingerbread and a carrot cake and the recipe calls it “magic” and it kind of is because how the fuck do you get there from these ingredients I DON’T EVEN KNOW
...but you do.
I tracked down the version I’m pretty sure he was using and there’s this moment in the video as it's baking where he says it smells like... I forget but it was bad... and I had that happen too!
Turns out that’s how you know it’s almost but not quite done.
No really. It smells honestly pretty good for like the first 40 minutes in the oven and then the smell turns on you, right? And you’re all “oh gods what did I do.”
It’s some reaction happening, I have no idea what. But then the smell turns again and that’s when it passes the toothpick test. Then I let it go like five more minutes because it just felt like it needed it, and then I took it out and yum.
So yeah. If you've been thinking about making this? Give it a punt. It's awfully good. You might like it.
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Whatever it may taste like, I still don't want to contemplate the actual sodium content per serving! :)
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I mean, yes, the whole can is a lot. I looked it up, and 10 fl. oz. includes 1025 mg of salt, or 42.5% of USRDA.
But that's one can divided across a 10-serving cake, by the recipe. So divide by ten, and that's 4.25% of your USRDA of salt per serving from the soup. That's not a lot.
There's a lot more salt from the quarter teaspoon you add, which is 1.5 grams, or 150mg more per serving. That's where your salt is here.
With them both, you have 150mg table salt+102.5mg tomato soup salt gives a combined 252.5mg, or a combined 10.5% USRDA per serving.
You could try it without any added salt at all and have a pretty reasonable salt-per-serving load, honestly. I don't know how it would taste, but there's certainly nothing wrong with trying.
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