• 7 oz San Marzano dell’Agro Sarnese – Nocerino DOP tomatoes
• 5 oz of cake flour
• 6 ½ oz sugar
• 1 egg
• 1 oz of powdered bitter cacao
• 1 oz chocolate drops
• 3 tsp baking powder
• 2 tbsp sliced almonds
• ½ cup of corn oil
• 1 pinch of ginger
• 1 pinch of cinnamon
• butter, to grease the cake tin
Put the sugar and egg in a bowl and beat well.
Add the tomatoes and oil and combine.
Sieve the flour with the baking powder and cacao and then add all the other ingredients 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 8-inch square cake tin, sprinkle the sliced almonds on top and bake in a fan-assisted oven at 340°F for about 30 minutes.