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Thousand Vegetable Cake

Ingredients
  • 4 red peppers
  • 3 fennel bulbs
  • 3 stalks celery
  • 1 zucchini
  • 1 cucumber
  • 1 large onion
  • 2 tablespoons oil
  • 1/2 cup butter
  • 3 eggs
  • Zest of 1 lemon
  • 2 teaspoons baking powder
  • 1 3/4 cups spelt flour
  • 2 tablespoons heavy cream
  • 1/2 cup “Wine for the Heart”
  • 1/2 teaspoon each nutmeg, anise, cumin, and galingale, optional
  • 1/2 teaspoon salt
  • Pepper, to taste
Instructions
  1. 1
    Dice all vegetables and sauté them in a small amount of oil until just cooked but still crisp. Set aside.
  2. 2
    In the meantime, make the batter. Soften the butter, then add the eggs one at a time, beating after each addition. Add the lemon zest, baking powder, and flour. Mix until smooth. Add the cream, wine, and seasonings, blending well.
  3. 3
    Place the cooked vegetables into a cake pan of your choice. Pour the batter over the vegetables.
  4. 4
    Bake in a hot oven at 400°F for 45 minutes.
Read it online: https://wayfarerspantry.com/thepantry/recipe/thousand-vegetable-cake/