Savory Red Pepper Cake

• 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

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.

red peppers, fresh thyme, fresh rosemary, farmers cheese, butter, eggs, flour, salt, baking powder

Taken from food52.com/recipes/6576-savory-red-pepper-cake (may not work)