Tomato Upside Down Cake
Tomato Upside Down Cake
By Chef Thomas Schmidt
Yield 8 mini or 4 small appetizers, may be served with arugula salad
Caramel:
- 1 tablespoon water
- ½ cup sugar
- 1 tablespoon butter
- 1 teaspoon lemon juice
- 2 tablespoons vodka (may use water in place of vodka)
- 16 heirloom cherry tomatoes, Sweet Million or Sun Gold
Cake:
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ ounces butter, softened
- 1 ½ ounces goat cheese
- ¼ cup sugar
- 1 egg
- ¼ cup fresh tomato purée
- ¼ cup buttermilk
- ½ teaspoon vodka (may use water in place of vodka)
- 1 tablespoon chopped basil
- 2 tablespoons tomato paste
- 1/8 teaspoon black pepper
Caramel:
In small saucepan, heat water and sugar until it becomes a light honey color. Add butter, lemon juice and vodka. Immediately pour onto bottom of 8 greased 2 ounce ramekins or 4 greased 4 ounce ramekins. Cut each tomato in half and place two halves on top of caramel, cut side down. If using 4 ounce containers, place 4 halves on top of caramel, cut side down.
Cake:
In one bowl, sift together the flour, baking powder and salt.
In another bowl, cream butter, goat cheese and sugar until light, add in egg.
In a third bowl, mix tomato purée, buttermilk, vodka, basil, tomato paste and pepper.
Incorporate dry, alternating with wet, ingredients in a large bowl. When the liquid is incorporated, pour on top of tomatoes in prepared containers. Bake in a 350 °oven until puffed and done in center, 10-15 minutes. For 4 ounce containers about 20 minutes.