Chorizo and Pistachio Cake

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.