- 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
- 2 tbsp sliced almonds, toasted
- a handful of plain chocolate nibs (optional)
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.
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.
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.
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.