John Myers
Ingredients for 1 servings:
- 3 large eggs
- 1 packet of vanilla sugar
- 20 tbsp, levelled sugar
- 1 bottle of vanilla flavor
- 10 tbsp, heaped flour
- 1 ½ bags of baking powder
- 10 tbsp, heaped carrot(s), freshly grated
- 20 tbsp sunflower oil
- 500 g tomatoes, pureed
- 1 tbsp, heaped cinnamon
- 1 pack of dark chocolate drops
- Fat for the mold
- 1 jar jam (tomato jam)
- 1 bag of chocolate glaze with gingerbread spice, e.g., winter glaze
Instructions
Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour; Total time approx. 1 day 1 hour 30 minutes
tastes very fruity and not too sweet
Preheat the oven to 200°C. Don’t grate the carrots too finely. They make the batter extra moist. But it works fine without. Then add 20 tablespoons of flour. Beat the eggs for about 2 minutes until frothy, then add all the other ingredients and mix. Finally, carefully stir in the cinnamon and chocolate chips. Pour the batter into a greased or lined cake pan. Bake the cake on the middle rack of the oven at 200°C for about 50 minutes. Test for doneness with a wooden skewer. Once cooled, split the cake in half and spread with tomato jam. Cover with a thick layer of chocolate glaze. If you can’t get winter glaze, add some gingerbread spice to the chocolate coating or to the batter. Bake the cake one day, or even better, two days, before serving, so it has time to set. The basic recipe comes from Monster87 (many thanks for that), and I adapted it from a sheet cake to a cake.
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