Tomato Upside-Down Cake is a savory treat that's totally vegan and totally delicious. I like to eat it at room temperature with a simple salad for a simple supper or dinner. The batter is made with protein packed garbanzo flour, and silken tofu. It's a great basic. I have used it for all manner of tasty things from vegan omelets to farinatas to pancakes. A keeper! #cookfromthebook
AuthorAnn Ogden GaffneyWhen you put the tofu mixture into the bowl, blend the first ¼ cup of water you plan to use for the batter in the dirty blender. It will not only get any remaining batter off, it will clean your blender blades as well!
Preheat oven to 400°F. You will need an 9” cast iron skillet or round cake pan (not spring form), and a baking sheet lined with parchment.
Put 1 tablespoon of olive oil in a large bowl. Add first the tomatoes, gently tossing to coat well, then transfer them to the prepared baking sheet in a single layer. Repeat with the shallots, adding a little more oil if needed. a rack in the upper third of the oven for 15 to 20 minutes, or until the tomatoes are softened and have given up some of their liquid and the shallots have started to color. Remove from the oven and set aside. Lower the heat to 375°F.
Add 1 tablespoon of oil to the skillet. If using a cake pan, line the bottom with a circle of parchment paper. Add the tomato halves skin side down in one tight layer, tucking the shallots, and olives (if using), and sprinkle with the thyme leaves and a little salt. Put into the oven again on a rack in the middle while you make the batter.
In a blender, combine ⅓ cup of the olive oil and the tofu. Blend until smooth. Set aside. Sift the chickpea flour, baking powder, ½ teaspoon salt and smoked paprika, is using, into a large mixing bowl. Make a well in the flour mixture and stir in the contents of the blender, scraping down the sides as you go. Gradually whisk the better together making sure there are no lumps, you can use a hand mixer to do this. Beat in the water (See Ann’s Tips) ¼ cup at a time using just enough to make a smooth batter the consistency of heavy cream.
Take the hot skillet out of the oven, and gently pour the batter over the roasted tomatoes until it is all used up. Drizzle any left over olive oil over the top. Return to the oven. Bake for 45-50 minutes or until light golden and a skewer inserted in the center of the cake comes out clean. Let cool in the skillet on a wire rack for 15 minutes.
To turn out: Run a thin metal spatula around the edge of the pan. Place a plate on top, then turn the whole thing over. Lift the pan off. Serve warm or at room temperature with a salad of crisp greens.
• When you put the tofu mixture into the bowl, blend the first ¼ cup of water you plan to use for the batter in the dirty blender. It will not only get any remaining batter off, it will clean your blender blades as well!
• If you are not strictly vegan, try adding ¼ cup of shaved Parmesan on top of the tomatoes before adding the batter.
Ingredients
Directions
Preheat oven to 400°F. You will need an 9” cast iron skillet or round cake pan (not spring form), and a baking sheet lined with parchment.
Put 1 tablespoon of olive oil in a large bowl. Add first the tomatoes, gently tossing to coat well, then transfer them to the prepared baking sheet in a single layer. Repeat with the shallots, adding a little more oil if needed. a rack in the upper third of the oven for 15 to 20 minutes, or until the tomatoes are softened and have given up some of their liquid and the shallots have started to color. Remove from the oven and set aside. Lower the heat to 375°F.
Add 1 tablespoon of oil to the skillet. If using a cake pan, line the bottom with a circle of parchment paper. Add the tomato halves skin side down in one tight layer, tucking the shallots, and olives (if using), and sprinkle with the thyme leaves and a little salt. Put into the oven again on a rack in the middle while you make the batter.
In a blender, combine ⅓ cup of the olive oil and the tofu. Blend until smooth. Set aside. Sift the chickpea flour, baking powder, ½ teaspoon salt and smoked paprika, is using, into a large mixing bowl. Make a well in the flour mixture and stir in the contents of the blender, scraping down the sides as you go. Gradually whisk the better together making sure there are no lumps, you can use a hand mixer to do this. Beat in the water (See Ann’s Tips) ¼ cup at a time using just enough to make a smooth batter the consistency of heavy cream.
Take the hot skillet out of the oven, and gently pour the batter over the roasted tomatoes until it is all used up. Drizzle any left over olive oil over the top. Return to the oven. Bake for 45-50 minutes or until light golden and a skewer inserted in the center of the cake comes out clean. Let cool in the skillet on a wire rack for 15 minutes.
To turn out: Run a thin metal spatula around the edge of the pan. Place a plate on top, then turn the whole thing over. Lift the pan off. Serve warm or at room temperature with a salad of crisp greens.
• When you put the tofu mixture into the bowl, blend the first ¼ cup of water you plan to use for the batter in the dirty blender. It will not only get any remaining batter off, it will clean your blender blades as well!
• If you are not strictly vegan, try adding ¼ cup of shaved Parmesan on top of the tomatoes before adding the batter.
