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Chorizo and Pistachio Cake

Adapted from Chocolate & Zucchini by Clotilde Dusoulier
  • 2 tablespoons sesame seeds
  • 1 1/4 cups (150g) flour
  • 1 tablespoon baking powder, preferably aluminum-free
  • 1/2 teaspoon fine sea salt
  • 1/4-1/2 teaspoon chile powder
  • 3 large eggs, at room temperature
  • 1/2 cup (150g) plain, whole-milk yogurt
  • 3 ounces (85g) chorizo, preferable spicy, skinned and finely diced
  • 8 sun-dried tomato halves, finely diced
  • 3/4 cup (100g) unsalted shelled pistachios
  • 1/4 cup (15g) Chopped flat-leaf parsley
  • butter, for greasing the pan
  • Preheat the oven to 350F (180C).
  • Butter a 9-inch (23cm) loaf pan and sprinkle in 1 tablespoon of the sesame seeds, tilting the pan to distribute them.
  • In a small bowl, whisk together the flour, baking powder, salt, and chile powder.
  • In a medium bowl, mix together the eggs and yogurt. Sift the dry ingredients into the egg mixture, stirring until barely incorporated. Don’t overmix.
  • Gently fold in the chorizo, tomatoes, pistachios, and parsley. Scrape the batter into the prepared pan, smooth the top, and sprinkle with the remaining sesame seeds.
  • Bake for 40 to 50 minutes, until the cake just feels set in the center. Let cool for 15 minutes, then tilt it out of the pan onto a cooling rack.


Serving and storage: Once cool, cut the cake into thin slices and serve as is. Leftover cake should be wrapped snugly in plastic and will keep up to five days at room temperature. I often cut savory cakes in half and freeze part to have on hand for emergency cocktail parties. Note: Chorizo is available in well-stocked supermarkets and food stores. It’s also available from La Tienda, although any fully-cured, spicy sausage available locally should work.