Ingredients
- 200g canned whole peeled tomatoes
- 180g sugar
- 1 egg
- 140g cake flour
- 3 tsp baking powder
- 30g powdered bitter cacao
- 110 ml corn oil
- 30g chocolate drops
- 1 pinch of ginger
- 1 pinch of cinnamon
- butter, to grease the cake tin
To decorate
- 2 tbsp sliced almonds, toasted
- a handful of plain chocolate nibs (optional)
Directions
Step 1
Put the sugar and egg in a bowl and beat well. Puree the whole peeled tomatoes in a blender and add to the beaten egg mixture with the oil and mix.
Step 2
Sieve the flour with the baking powder and cacao and then add all the other ingredients to the cake mixture except the chocolate drops and spices, mixing until you get a smooth cream, then add the chocolate drops, cinnamon and ginger.
Step 3
Pout the cake mix into a greased 20cm round cake tin, sprinkle the sliced almonds on top and bake in a fan-assisted oven at 170°C for about 30 minutes.
Step 4
Leave to cool for some minutes in the tin and then turn out carefully onto a wire rack. Decorate with toasted sliced almonds and if you like some plain chocolate nibs.
