I have a basic cake recipe that I throw different seasonal fruit into depending upon the season. It occurred to me that I could adapt the recipe to be a savory cake featuring the coincidental bevy of red peppers in my refrigerator. A quick roast of the peppers and addition of some farmers cheese and herbs made this cake creamy and rich. It’s a bit deceptive as the roasted red peppers look like fruit jewels.
MAKES 8 SLICES
- 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 teaspoon baking powder
- 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.
- 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.
- 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.
- Bake for 60 minutes, the top will be browned and vibrant red peppers will be peeking through. Cool and serve warm or room temperature.