Tomato Upside Down Cake - Vintners Resort

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.