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Category: Side Dish
Chorizo, Tomato & Pistachio Savory Cake - TastyPlanner.com
Chef: Cometier
the English word “cake” is used in French for a variety of baked goods made in a loaf pan. Sweet versions are often flavored with candied fruit (cake au fruits confits) or lemon (cake au citron), while savory ones (cakes sales) can accommodate all manner of fillings — vegetables, nuts, cheese, dry-cured meat, fish, etc.
Cut in slices or cubes, these savory loaves make frequent appearances on French buffets and picnic spreads, or as a finger food for the aperitif. Truth be told, I often find them much too dry, each bite urgently requiring a gulp of water to wash it down or a Heimlich maneuver if there is no glass within immediate reach.
I myself baked my fair share of less-than-stellar cakes sales, but I couldn’t quite let go of the ambition to produce a palatable one. I experimented with many a recipe before I finally understood — “Eureka!” exclaimed the cook in her bathtub — that yogurt was the key to an ideally moist crumb. This version is a favorite, featuring pistachios, sun-dried tomatoes, and chorizo in a flavor-packed menage a trois.
Recipe Source: Chocolate & Zucchini
Ingredients
1 tablespoon unsalted butter
2 tablespoons sesame seeds — one for the pan, one for topping
1 1/4 cups all-purpose flour
1 tablespoon baking powder
3 large eggs
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground pepper
1/4 cup extra virgin olive oil
1/2 cup plain unsweetened yogurt(preferably whole milk), Greek-style yogurt, or buttermilk
3 1/2 ounces Spanish air-dried chorizo, preferably spicy, skin removed if any, and diced (substitute cooked Mexican chorizo or pepperoni)
12 sun-dried tomato halves packed in oil, drained and finely diced
3/4 cup shelled unsalted pistachios, toasted (available from gourmet or natural foods stores, or Middle Eastern markets ; if you can only find salted pistachios, see page 80)
3/4 cup (loosely packed) fresh flat-leaf parsley leaves, chopped
Instructions
-Preheat Oven to 350F. Butter 9×5 loaf pan, sprinkle sesame seeds onto bottom and sides, to coat.
-combine flour, baking powder in sm mixing bowl.
- in med mix bowel add eggs salt, pepper. add oil and yogurt and whisk. sift flour mixture into egg mixture, and stir until incorporated. Don’t over mix, a few lumps are ok. Fold in chirizo , sun dried tomatoes, pistachios, and parsley, stir to combine, pour batter into pan, and level with spatula, sprinkle with remaining seeds.
-bake for 40-50min until loaf is golden brown, and knife inserted in the center is clean. let cool for a few minutes, then use knife to loosen cake from pan. transfer to cooling rack. when cool, slice cake.
- can make ahead and refrigerate.
- variation: dried figs or dates, other nuts, herbs olives, diced sauteed or roasted veg, chicken, ham, cheese, fresh fruit etc.
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