Chorizo Pistachio Savoury Cake

savoury pistachio chorizo cake - trust in kim

This is a repeat recipe from a few summers ago. I’ve never repeated a recipe posting before, but I chose to share this again because:

A) It’s a great picnic food that you and your friends will adore

B) It’s super easy to make

C) I just made it and looked so delicious that I was inspired to share it

D) I have a new camera and would like to have a better image that fits the amazing quality of this recipe

What you need:

room temperature butter for greasing the pan

2 tablespoons sesame seeds, for the bottom of the pan

1 & 1/4 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon chile powder

3 eggs at room temperature

1/2 cup plain yogurt

85 grams or so of cured chorizo sausage, preferably one with a bit of spice to it

8 sun-dried tomato halves, finely diced

3/4 cup unsalted pistachios

1/4 cup parsley, chopped (optional)-you could substitute some onion or basil

What you do:

1.  Spread the butter into the bottom and sides of a 9-inch loaf pan.  Toss the sesame seeds around in the pan until there is a layer of them over the bottom and sides.  Preheat your oven to 350F.

2.  Mix the egg and yogurt together in a bowl.  Add flour, baking powder, salt and chili powder and stir it in, being careful to mix only until just incorporated.

3.  Fold in the chorizo, tomatoes, nuts and parsley.  Spread the batter into the loaf pan.

4.  Bake for 40-50 minutes and test with a toothpick to see if it is done.  Let the loaf sit in the pan for about 15 minutes after you’ve taken it out of the oven before removing it to cool on a rack.

When it’s cool you can cut it into thin slices to serve.  Apparently it keeps for a few days on the counter, but if I have leftovers I prefer to wrap them in plastic wrap and either store in the fridge, or freeze for later use.  It tastes best at room temperature, so take it out of the fridge with enough time in advance of eating to allow it to some to room temperature.

I got this recipe from David Lebovitz’s website, and he adapted it from Clotilde Dusoulier’s Chocolate and Zucchini cookbook.

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