For the Paradeiser-Gugelhupf with almonds, butter 4 small molds (about 10 cm) and sprinkle with the almond flakes.
Beat the eggs, powdered sugar and salt until foamy, then gradually add the olive oil and white wine.
Stir the tomatoes, almonds and basil into the batter. Sift flour with baking powder into the dough and stir in briskly.
Pour the batter into the molds, smooth out, bake for about 30 minutes at 160 °C (preheated).
Let the finished Paradeiser-Gugelhupfe with almonds cool down, turn them out of the molds onto a rack and let them cool down completely.
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