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Chorizo and Pistachio Cake

One 9-inch (24cm) 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

1. Preheat the oven to 350F (180C).

2. Butter a 9-inch (23cm) loaf pan and sprinkle in 1 tablespoon of the sesame

seeds, tilting the pan to distribute them.

3. In a small bowl, whisk together the flour, baking powder, salt, and chile

powder.

4. 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.

5. 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.

6. 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.