Sweet Pepper-Masa Cake {#PepperParty}

Here we are at the second post during our week-long #PepperParty. I joined up with a team of foodie bloggers to celebrate peppers of all kinds. A few days ago, I shared a recipe for my Sweet Bell Cocktail - made lively with some vanilla and basil. Yes, I really do mean that I served up a boozy beverage that included bell peppers in the recipe. And it was fantastic!

The event is sponsored by Divemex though I have received no compensation nor products in exchange for my participation. I am joining the fun simply because I really love peppers. One of the things I adore about being part of events such as these: I get inspired by the other foodie blogger offerings. Here are my top three picks from October 3rd's reveal, in no particular order. So delicious-looking!

Take a Bite Out of Boca's Grilled Pepper and Peach Salad

From Take a Bite Out of Boca

Chocolate & Carrots' Curried Coconut Chicken Soup

From Chocolate & Carrots

Mom's Test Kitchen's Tri-Pepper Quesadilla with Creamy Chipotle Sauce

From Mom's Test Kitchen

The growers of Divemex, our event sponsor, specialize in greenhouse grown peppers  in state of the art facilities that facilitate the production of the highest quality peppers in some of the safest facilities anywhere.  But most  importantly, as a Fair Trade Certified company, they have an unwavering commitment to social responsibility that includes support for  families of their workers, health care for all employees and a child-free environment. You can like them on Facebook.

Before sharing my recipe, here are the links to the recipes from the other Pepper Party bloggers' offerings for today.

Stuffed Bell Peppers with Chicken and Cheddar by Cook the Story
Roasted Red Pepper Hummus by What Jew Wanna Eat
Curried Cashew Pepper Patties {gluten free} by Chocolate & Carrots
Roasted Red Pepper and Onion Dip by Juanita’s Cocina
Sweet Pepper-Masa Cake by Culinary Adventures with Camilla
Breakfast Casserole by Mother Thyme
Onions and Peppers Naan Pizzas by poet in the pantry
Steak Fajitas with Drunken Peppers by Cravings of a Lunatic
Chile-Red Pepper & Ginger Soy Beef Lettuce Cups by White Lights on Wednesday
Moroccan Style Stuffed Peppers by Frugal Antics of a Harried Homemaker
Souffleed Green Peppers by Jane’s Adventures in Dinner
Cheesy Polenta Stuffed Peppers by Cooking In Stilettos
Homemade Sofrito by Food Snob 2.0
Roasted Red Pepper Cheesy Corn Cakes from It’s Yummi!
Spinach, Pepper, Mushroom and Tomato Frittata by Take A Bite Out of Boca
Roasted Red Pepper Bisque by Quarter Life (Crisis) Cuisine
Mini Asian Vegetable Pizzas by Mom’s Test Kitchen
Blue Cheese Pepper Poppers by {i love} my disorganized life
Goat Cheese with Bell Pepper Spread by The Redhead Baker
Sweet and Sour Chicken and Bell Peppers by Daily Dish Recipes

As for me, I decided to make a dessert, featuring bell peppers. My family is known to have an oddball palate, we do, for example, love an Italian dessert called Melanzane al Cioccolato (eggplant and chocolate). So a pepper cake isn't too much of a stretch. Here's what I made...

Inspired by this Sweet Pepper Upside Down Cake from No Recipes

3 large, roasted and peeled bell peppers (click for an easy how-to roast peppers)

1/2 t saffron threads

1 T warm water

4 T butter

3/4 C packed organic dark brown sugar

1 C masa harina

1 T ground almonds

1 t baking powder

1 stick butter at room temperature

1/2 C packed organic dark brown sugar

2 eggs at room temperature

1 t vanilla

1/4 C milk

Crumble the saffron into a bowl and cover with the water.

Peel the roasted peppers and cut them into thin triangular strips. Butter the bottom of a 8″ round cake pan and lay the strips down in a circular pattern. It’s okay if there are small gaps between the peppers.

Make a caramel by adding the butter and sugar in a saucepan over medium heat. Cook until the sugar is melted and comes together in an dark, amber sauce.

 Pour the mixture over the prepared bell peppers.

Whisk the masa harina and baking powder together in a bowl. In another bowl, cream the butter and sugar together, beating until smooth and creamy. Add the eggs one at a time and beat until completely incorporated. Add the vanilla, saffron and soaking water and continue beating then slowly add the milk until fully incorporated. Add the flour mixture in all at once, then beat until it forms a smooth, thick batter.

Pour the batter into the pan with the peppers and caramel and flatten off the top. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and let it cool enough to touch.

Put a plate on top of the pan and flip it over to invert the cake onto the plate. If any of the peppers stay stuck to the pan, just remove them and put them back into place on the cake. Allow the cake to cool to room temperature then slice and serve.

I served these with a dollop of cinnamon-scented whipped cream.

There's one more reveal, coming up, on October 9th. Come back and check out some more bell pepper creations!