Red Gold Tomatoes From Europe
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Tomato and almond chocolate cake


60 minutes






200g canned whole peeled tomatoes, crushed with a fork
150g of cake flour
190g sugar
1 egg
25g of powdered bitter cacao
25g chocolate drops
3 tsp baking powder
2 tbsp sliced almonds
120 ml 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 170C  for about 30 minutes.

Tomato and almond chocolate cake

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