Tomato, Pistachio, and Chorizo Loaf

Total Time
53mins
Prep 13 mins
Cook 40 mins

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

Ingredients Nutrition

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.).