The English word 'cake' is used in France for a variety of baked goods made in a loaf pan such as the Cake Tomate, Pistache & Chorizo loaf that I baked today. Cut in slices or cubes, these savory loaves make a frequent appearance on French buffets and at picnic spreads, or as finger food for the cocktail hour. Yogurt saves the day with this wonderful savory product as it and sour cream does in many other baked dishes. This recipe can have many variations: Use dried figs or dates instead of sun-dried tomatoes. The same batter (from flour to yogurt) can be used with infinite combinations according to the author of Chocolate & Zucchini, Clotilde Dusoulier. You can use the batter with nuts, herbs, olives, cut up sauteed or roasted vegetables. strips of ham or chicken, cubes of cheese, fresh fruit and on and on. Instead of chorizo, I used pepperoni.
Preheat oven to 350. Butter a 9x5 inch loaf pan, sprinkle half of the sesame seeds onto the bottom and sides and shake the pan to coat.
1 tablespoon unsalted butter to grease the pan
2 tablespoons sesame seeds--one for the pan, one for the topping (I had black on hand, so that is what I used.)
1 1/4 cups all-purpose flour
1 tablespoon baking powder
3 large eggs
1/2 teaspoon fine sea salt (I just used Kosher and less of it because my nuts were salted and so was the butter in the pan preparation)
1/2 teaspoon freshly ground pepper
1/4 cup extra virgin olive oil
1/2 cup plain yogurt, I used Greek) or use buttermilk
3 1/2 ounces Spanish air dried chorizo or pepperoni
12 sun-dried unsalted pistachios toasted
3/4 cup fresh flat-leaf parsley
Combine the flour and baking powder in a small mixing bowl and set aside. In a medium mixing bowl, whisk together the eggs, salt and pepper. Pour in the oil and yogurt, and whisk again. Sift the flour mixture oil and yogurt, and whisk again. Sift the flour mixture into the egg mixture and stir until incorporated. Don't over mix, it's okay if a few lumps remain. Fold in the chorizo, sun-dried tomatoes, pistachios, and parsley. Stir to combine. Pour the batter into the prepared pan, level the surface with a spatula, and sprinkle with the remaining sesame seeds.
Bake for 40 to 50 minutes until the loaf is golden and the knife inserted in the center comes out clean. Let cool, loosen, unmold and transfer to a rack to cool. Cut in slices or cubes just before serving. (The loaf can be made up to a day ahead, wrapped tightly in foil and refrigerated. Bring to room temperature before serving.)
Preheat oven to 350. Butter a 9x5 inch loaf pan, sprinkle half of the sesame seeds onto the bottom and sides and shake the pan to coat.
1 tablespoon unsalted butter to grease the pan
2 tablespoons sesame seeds--one for the pan, one for the topping (I had black on hand, so that is what I used.)
1 1/4 cups all-purpose flour
1 tablespoon baking powder
3 large eggs
1/2 teaspoon fine sea salt (I just used Kosher and less of it because my nuts were salted and so was the butter in the pan preparation)
1/2 teaspoon freshly ground pepper
1/4 cup extra virgin olive oil
1/2 cup plain yogurt, I used Greek) or use buttermilk
3 1/2 ounces Spanish air dried chorizo or pepperoni
12 sun-dried unsalted pistachios toasted
3/4 cup fresh flat-leaf parsley
Combine the flour and baking powder in a small mixing bowl and set aside. In a medium mixing bowl, whisk together the eggs, salt and pepper. Pour in the oil and yogurt, and whisk again. Sift the flour mixture oil and yogurt, and whisk again. Sift the flour mixture into the egg mixture and stir until incorporated. Don't over mix, it's okay if a few lumps remain. Fold in the chorizo, sun-dried tomatoes, pistachios, and parsley. Stir to combine. Pour the batter into the prepared pan, level the surface with a spatula, and sprinkle with the remaining sesame seeds.
Bake for 40 to 50 minutes until the loaf is golden and the knife inserted in the center comes out clean. Let cool, loosen, unmold and transfer to a rack to cool. Cut in slices or cubes just before serving. (The loaf can be made up to a day ahead, wrapped tightly in foil and refrigerated. Bring to room temperature before serving.)
