Make this magic Tomato Soup Cake! It's based on a classic retro 1950s recipe, with a whole can of soup in it.

You can't taste the soup in the moist and fluffy spice layer cake.

I know, you're thinking TOMATO SOUP CAKE???? I was too. And then I tried it...

INGREDIENTS – condensed tomato soup – baking soda – white sugar –  unsalted butter – eggs – vanilla extract – all-purpose flour (plain flour) – baking powder

Preheat the oven to 350°F/175°C. Lightly grease 2 x 8-inch/20cm round cake pans.

Add the condensed tomato soup (don’t add water) to a bowl and stir in the baking soda (it will puff up a bit as it reacts with the acidity). Set aside while preparing the rest of the ingredients.

Add the sugar and butter to a mixing bowl and beat with an electric mixer then beat in the eggs, one at a time, and the vanilla.

Mix in the tomato soup. Sift in the flour, baking powder and spices, then gently mix to combine.

Pour the mixture into the prepared pans and bake for 25 minutes or until an inserted toothpick comes out clean.