Chorizo & smoked almonds cake

When people ask why I stopped posting I always tell them that we moved and we are still fixing/arranging/changing things in the new house. Though for a period it was true (the stuff you desperately need is always at the bottom of the last box - like your favorite knife) almost a month has passed since we've settled and know in which drawer most things are.

But I'm never short of new excuses: good recipes need time in the making. Sometimes they need 3 times, sometimes 7. Like this cake.

I first read about it on David Lebovitz's blog who adapted a recipe from Chocolate & Zucchini by Clotilde Dusoulier. I suspect many people already have a version of their own of this cake so here's my take on it. Instead of pistachios I used smoked almonds which add a deep, earthier flavour, and I added juicy chunks of spinach (nettles would work amazingly too). There are many variations still to be tried, like replacing sesame with poppy seeds or chorizo with prosciutto or adding cheese or olives and what not!


Chorizo & smoked almonds cake
1 1/4 cup flour
1 tbsp baking powder
1 tsp salt
1 tsp chili powder
1/2 cup plain yogurt
3 eggs
1 tbsp olive oil
100g spicy chorizo
50g dried tomatoes in oil
100g smoked almonds
2 handfuls fresh spinach or 1 cooked
2 tbsp sesame seeds

Preheat your oven at 180 degrees.

Mix flour, baking powder, salt and chili powder.

In another bowl beat the eggs, then add the yogurt and olive oil.

Fold the dry flour mixture into the eggs without overmixing.

Now dice the chorizo and tomatoes. If using fresh spinach, throw it for a minute in boiling water until it softens. Squeeze the excess water.

Gently incorporate the chorizo, tomatoes, spinach and smoked almonds into your dough.

Butter a cake tray. Scatter half of the sesame seeds in the tray, making sure you put some on the edges as well.

Pour the dough, level it and cover with the rest of sesame seeds.

Bake for 40 minutes, until golden but still moist.

You can keep the cake in a plastic bag for a few days but it won't last for so long, I'm sure.


This recipe makes 0.75kilos of pure goodness.