Use the tip of a knife to cut an X on the bottom of the tomatoes, just cutting through the skin, without going too deep. Put them into a saucepan of boiling water for 5 minutes. Strain, leave to cool down and then peel them (You’ll see that the skin comes off easily). Cut them in half, remove the seeds and filaments, then cut them into pieces and put them in a sieve to drain off any liquid (out of 700 g, around 350 g will remain) . Put the rains in a bowl to soak and break the sponge fingers up coarsely by hand. Chop the almonds finely until you obtain a sort of “almond flour”; put it in a bowl with the potato starch, crumbled sponge fingers, salt, sugar and raisins, which you have previously strained and “patted” dry. Mix all the ingredients together thoroughly; add the pieces of tomato and the grated zest of the lemon. Carefully incorporate the eggs, one at a time, mixing until you have a smooth dough. Transfer it into a well buttered and floured ring shaped cake tin (with a hole in the centre), and bake in a preheated oven, at 10 °C, for approximately 30 minutes. Take it out of the oven and let it cool down; then turn your extraordinary (in taste and aroma!) tomato cake out onto a round serving dish.