Savory Red Pepper Cake

Name: Savory Red Pepper Cake
Ingredients: 3 red peppers, roasted, cooled, seeded, skinned, and chopped; zest of 1 lemon; 2 teaspoons fresh thyme, finely chopped; 1 teaspoon fresh rosemary, finely chopped; scant 1/2 cup farmers cheese; 1/4 cup butter, melted and cooled; 2 eggs; 6 heaping tablespoons spelt flour (all purpose or whole wheat would work also); scant 1/2 teaspoon salt; 1-1/2 teaspoons baking powder

10 ingredients

4 steps

Ingredients

3 red peppers, roasted, cooled, seeded, skinned, and chopped
zest of 1 lemon
2 teaspoons fresh thyme, finely chopped
1 teaspoon fresh rosemary, finely chopped
scant 1/2 cup farmers cheese
1/4 cup butter, melted and cooled
2 eggs
6 heaping tablespoons spelt flour (all purpose or whole wheat would work also)
scant 1/2 teaspoon salt
1-1/2 teaspoons baking powder

Directions

1

Preheat your oven to 350F and butter an 8 inch cake pan. While the oven preheats (or more in advance if you'd like), roast the peppers until the skin blisters and is blackened. Cool in a bowl covered with plastic wrap. When cool enough to handle remove seeds and skins. Chop into 1/4-1/2 inch dice and reserve in a bowl.
2

Add the lemon zest, thyme, and rosemary to the red peppers. Melt the butter over low heat and cool. In a large bowl add the farmers cheese and eggs to the butter and whisk until smooth. Add the reserved red pepper and herb mixture and stir to combine.
3

In a small bowl, combine the flour, salt, and baking powder. Add this mixture to the red pepper, herb, egg and cheese mixture and stir just until dry ingredients are mixed in.
4

Bake for 60 minutes, the top will be browned and vibrant red peppers will be peeking through. Cool and serve warm or room temperature.