Rava Cake with Farm Tomatoes

Name: Rava Cake with Farm Tomatoes
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 80 portions
Ingredients: 3 ¾ cups / 450g Semolina flour; ½ cup / 70g All-purpose flour; 1 Tbsp Baking powder; 2 ¼ tsp Baking soda; 2 Tbsp Salt; 1 Tbsp Garlic powder; 1 Tbsp Onion powder; 1 ½ tsp Black pepper; 1 ½ tsp Red chili flakes; ⅔ cup / 140g Neutral oil; 1 cup / 250g Coconut yogurt; 1 ⅓ cups / 343g Coconut milk; 3 Tbsp + 2 tsp / 50g Water; 1 Heirloom tomato, sliced thin; 1 ½ cups / 360g Gigande beans in vinaigrette; ¼ cup / 64g Garlic; ½ cup / 120g Vegan Cream Cheese; 1 Tbsp / 15g Green Tabasco; 1 cup / 240g Calamansi vinegar; 1 clove garlic; 2 Tbsp / 30g Ginger syrup; ½ cup / 108g Lemon olive oil; To taste Salt; ½ cup / 15g Fresh dill; 1 pint Cherry tomatoes, halved

A simple and savory vegan cake! The toppings are easily interchangeable based on seasons and preferences.

Recipe byRyan Pfeiffer

Prep20 min

Cook50 min

Total1 hr 10 min

Makes80 portions

DietariesVegan, Contains Gluten, Nightshade

Ingredients

Ingredient quantities shown in U.S. units.

batter

3 ¾ cups450gSemolina flour
½ cup70gAll-purpose flour
1 Tbsp1 TbspBaking powder
2 ¼ tsp2 ¼ tspBaking soda
2 Tbsp2 TbspSalt
1 Tbsp1 TbspGarlic powder
1 Tbsp1 TbspOnion powder
1 ½ tsp1 ½ tspBlack pepper
1 ½ tsp1 ½ tspRed chili flakes
⅔ cup140gNeutral oil
1 cup250gCoconut yogurt
1 ⅓ cups343gCoconut milk
3 Tbsp + 2 tsp50gWater
11Heirloom tomato, sliced thin

Bean Puree

1 ½ cups360gGigande beans in vinaigrette
¼ cup64gGarlic
½ cup120gVegan Cream Cheese
1 Tbsp15gGreen Tabasco

Marinated Tomatoes

1 cup240gCalamansi vinegar
1 clove1 clovegarlic
2 Tbsp30gGinger syrup
½ cup108gLemon olive oil
To tasteTo tasteSalt
½ cup15gFresh dill
1 pint1 pintCherry tomatoes, halved

Method

Preparation

Preheat the oven to 350°F/277°C.
For the cake, mix together the dry ingredients and wet ingredients separately, then mix the wet ingredients into the dry ingredients and let hydrate for 15 minutes.
Meanwhile, line a 9x13” pan with parchment and grease liberally.
Spread batter in an even layer in the prepared pan, then shingle the sliced tomatoes in an even layer across the top of the batter.
Bake for 35 minutes, then increase oven temperature to 400°F/204°C and cook for an additional 15 minutes.
Let cool completely, then portion into squares about 1x1” for canapes.
For the bean puree, combine all ingredients into a food processor or blender and blend until smooth, adjusting seasoning to taste.
For the marinated tomatoes, combine all ingredients and let sit while the cake bakes and cools.
To serve, lay each piece of cake cut side up, pipe a dot of bean puree, and top with a cherry tomato half. Season with finishing salt.