Tomato, Pistachio, and Chorizo Loaf

Submitted by hectorthebat

"Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini"

 

• Ready In: 53mins
• Ingredients: 13
• Serves: 8

ingredients

• 1 tablespoon butter
• 2 tablespoons sesame seeds
• 1 1⁄4 cups all-purpose flour
• 1 tablespoon baking powder
• 3 eggs
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 cup oil
• 1⁄2 cup yoghurt
• 3 1⁄2 ounces chorizo sausage
• 12 sun-dried tomatoes
• 3⁄4 cup pistachios
• 3⁄4 cup parsley

directions

1. Preheat the oven to 350°F Butter a 9 by 5-inch loaf pan, sprinkle half of the sesame seeds onto the bottom and sides, and shake the pan to coat.
2. 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 yoghurt, and whisk again. Sift the flour mixture into the egg mixture and stir with a wooden spoon until incorporated. Don't overmix the batter - it's ok if a few small 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.
3. Bake for 40 to 50 minutes, until the loaf is golden and a knife inserted in the centre comes out clean. Let cool for a few minutes on the counter, run a knife around the pan to loosen, unmould, and transfer to a rack to cool completely. 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.).