I am looking forward to getting my mitts on Clotilde Dusoulier French Market Cookbook via the library, unless it is bestowed upon me as Birthday or Christmas gift. Anyway, I was happy to flick through her first cookbook Chocolate and Zucchini with renewed energy and decided to cook a recipe I've had bookmarked a long long while.
I made her Cake Tomate, Pistache et Chorizo translated as Sun dried Tomato, Pistachio and Savoury Loaf a couple of weeks ago, if I am honest. I made it for D's lunch box, he had three times in one week. And I snacked on it, every time I went to the fridge. It made for easy eating.
Savoury cake is certainly an acquired taste and one I have to say that I was acceptable to me.
It has a twang from the yogurt and the sun-dried tomatoes, a little spicy kick from the chorizo and crunch from the pistachio nuts, that D loves.
I am sharing this recipe with Jacqueline of Tinned Tomatoes who is hosting Octobers Edition of Bookmarked Recipes: a monthly blog event initiated by Ruth of Ruth's Kitchen Experiments. In her book Chocolate and Zucchini Clotilde Dusolier writes 'The English word 'cake' is used in French for a variety of baked goods made in a loaf pan...sweet versions...cake aux fruits confits...while savoury ones(cake sales)'. Therefore I do hope that Alphabakes accepts my entry as they have chosen the letter C this month. Alphabakes is alternatively co-hosted by either Caroline atCaroline Makes or Ros of The More Than Occasional Baker.
Vegetarian Chorizo, Sun dried Tomato and Pistachio Savoury Cake
One 8 inch round cake tin with removable base or a loaf tin
2 tablespoons sesame seeds
150g plain flour
1 tablespoon baking powder
1/2 teaspoon salt
3 eggs, at room temperature
150g Natural or Greek yogurt
100g vegetarian chorizo, sliced. I made my own vegan chorizo sausages thanks to a recipe by Terry Hope Romero, but you can also purchase them in the form of Wheaty Spacebar or
8 sun-dried tomato halves, finely diced
80g unsalted shelled pistachios, chopped
Small handful of flat-leaf parsley, chopped
Preheat the oven to gas mark 4/180c.
Butter a 8 inch round cake tin and sprinkle in 1 tablespoon of the sesame seeds and shake to make sure it coats the tin including the sides.
In a small bowl, whisk together the flour, baking powder and salt.
In a medium bowl, mix together the eggs and yogurt. Sift the dry ingredients into the egg mixture, stirring until incorporated, be careful not to over mix.
Gently stir in the chorizo, sundried tomatoes, pistachio and parsley. Then spoon the batter into the prepared cake tin, smooth the top, and sprinkle evenly with the remaining sesame seeds.
Bake for 40 to 50 minutes, until the cake just feels set in the middle. Allow to cool for 15 minutes before removing from the tin. Cut into slices when ready to serve.I don't normally republish recipes, but this one readily available on blogosphere. Adapted slightly from Chocolate & Zucchini by Clotilde Dusoulier