Savory Red Pepper Cake Recipe

Name: Savory Red Pepper Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

770

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Savory Red Pepper Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Savory Red Pepper Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions