TOMATO, PINE NUT & CHORIZO LOAF
The theme for this week’s Small Bites was Sun-Dried Tomatoes. Our theme this week was chosen by Amy. This was a fun choice.
I looked through my cookbooks, trying to find something out of the ordinary, when I found the recipe I wanted to try – Cake Tomate, Pistache, & Chorizo. This was in the wonderful book Chocolate & Zuchhini by Clotilde Dusoulier. Everything I’ve made from this book has been wonderful. She says that in French, cake can mean a variety of baked goods made in a loaf pan. For this cake, it is suggested that it is cut in slices or cubes, and that they’re great for a picnic, buffet, or as a finger food for the apertif.
This cake was excellent. The chorizo gives it a nice spicy kick, and the flavor of the sun-dried tomatoes is really strong. I made it the night before as suggested, and it was very moist the next day. This is one I will definately make again.

Clotilde’s recipe is a little different from what I made. I’ve posted the recipe with the substitutions I used, but here’s what I changed:
I couldn’t find air-dried chorizo, so had to use the Mexican bulk type, which I cooked first. I used buttermilk instead of yogurt, as that’s what I had on hand. I also couldn’t find unsalted, shelled pistachios, so I substituted pine nuts.
I would really suggest buying her wonderful book so you can try more of her recipes yourself.
Tomato, Pine Nut & Chorizo Loaf
1 tablespooon unsalted butter
2 tablespoons sesame seeds
1 1/4 cup flour
1 tablespoon baking powder
3 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil
1/2 cup buttermilk
3 1/2 oz. cooked Mexican chorizo
12 sun-dried tomato halves, packed in oil, drained and finely diced
3/4 cup pine nuts, toasted
3/4 cup fresh flat-leaf parsley, chopped
Preheat the oven to 350 degrees F. Butter a 9×5 inch loaf pan, sprinkle half of the sesame seeds onto the bottom and sides and shake to coat pan.
Combine the flour and baking powder in a small bowl and set aside. In a medium mixing bowl, whisk together the eggs, salt, and pepper. Pour in the oil and yogurt and whisk until combined. Sift the flour mixture into the egg mixture and stir with a wooden spoon until incorporated. Don’t overmix-a few lumps in the batter is okay. Fold in the chorizo, sun-dried tomatoes, pine nuts and parsley. Stir to combine. Pour the batter into the prepared pan, level the top, and sprinkle with the remaining sesame seeds.
Bake for 40 to 50 minutes, until the loaft is golden and a knife inserted in the center comes out clean. Let cool for a few minutes on the counter, run a knife around the pan to loosen, unmold and let completely cool on a rack. Cut in slices or cubes just before serving. (Can be made up to a day ahead, wrapped tightly in foil, and refrigerated. Bring to room temperature before serving.)