Subj : Chorizo Pistachio Cake
To : All
From : Ben Collver
Date : Thu Jul 04 2024 09:29 am
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chorizo And Pistachio Cake
Categories: Cakes
Yield: 1 Cake
2 tb Sesame seeds
1 1/4 c Flour (150 g)
1 tb Baking powder; preferably
-aluminum-free
1/2 ts Fine sea salt
1/4 ts Chile powder; up to 1/2 ts
3 lg Eggs; at room temperature
1/2 c Plain, whole-milk yogurt,
-(150 g)
3 oz Chorizo (85 g); preferable
-spicy, skinned and finely
-diced
8 Sun-dried tomato halves;
-finely diced
3/4 c Unsalted shelled pistachios
-(100 g)
1/4 c Flat-leaf parsley (15 g);
-chopped
Butter; for greasing the pan
Preheat the oven to 350°F (180°C).
Butter a 9" (23 cm) loaf pan and sprinkle in 1 tb 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.
