Savory Loaf Cake with Sun-dried Tomatoes, Pistachios and Chorizo

Have you ever tried a savory loaf kind of like zucchini bread except not at all sweet? The French serve this savory cake (pronounced kek) at buffets or lunch, they bring it along for picnics or even serve it alongside aperitifs.  I was first introduced to this delicious loaf cake while in Provence with my sweet mom last September where we enjoyed it for lunch accompanied with a tossed salad. We recently had friends over for drinks on the deck, and I thought it would be perfect to serve with cocktails.

It is a very versatile "cake" that can be sliced to serve as an appetizer, as a hearty piece of savory bread with soup or salad for lunch, or even as part of a delicious breakfast with sauteed spinach and scrambled eggs. Not only does Clotilde Dusoulier have several recipes for savory cake in her Chocolate and Zucchini cookbook, but I also discovered another cookbook full of great recipes by Sophie Dudemaine called  Sophie's Sweet and Savory Loaves. Sophie says the recipe most people ask for is the Ham and Olive loaf- I am trying that one next time!

Savory Loaf Cake with Sun-dried Tomatoes, Pistachios and Chorizo

1 tablespoon unsalted butter

2 tablespoons sesame seeds- one for the pan, one for topping

1 1/4 cups flour

1 tablespoon baking powder

3 eggs

1/2 teaspoon salt

1/4 cup extra virgin olive oil

1/2 cup plain yogurt, preferably whole milk, greek style

3 1/2 ounces Spanish air-dried chorizo, chopped 

12 sun dried tomato halves packed in oil, drained and finely diced

3/4 cup shelled pistachios, toasted

3/4 cups loosely packed parsley leaves, chopped

Preheat the oven to 350° Butter a 9-inch  loaf pan and sprinkle in 1 tablespoon of the sesame seeds, tilting the pan to distribute them.

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 barely incorporated. Don’t overmix. 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.

 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.

Serving and storage: Once cool, cut the cake into thin slices and serve as is. Leftover cake should be wrapped snugly in plastic and will keep up to five days at room temperature.  Or you can freeze half the loaf and save it for unexpected guests!

Recipe from Chocolate and Zuccini by Clotilde Dusoulier