Chorizo and Pistachio Cake

Step 1

Preheat the oven to 350F (180C).

Step 2

Butter a 9-inch (23cm) loaf pan and sprinkle in 1 tablespoon of the sesame seeds, tilting the pan to distribute them.

Step 3

In a small bowl, whisk together the flour, baking powder, salt, and chile powder.

Step 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.

Step 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.

Step 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.