Tomate pistache & persil Cake

(from Chocolate & Zucchini by Clothilde Dusoulier)

method

1. Preheat oven to 350. Butter a 9×5 inch loaf pan, (equivalent to 23 x 13 x 8 cm) sprinkle half the sesame seeds onto the bottom and sides, 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 eggs, salt and pepper. Pour in oil and yogurt, and whisk again. Sift the flour mixture into the egg mixture and stir with a wooden spoon until incorporated. Don’t over mix, its okay if a few lumps remain. Fold in the 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 center comes out clean. Let cool for a few minutes on the counter, run a knife around the pan to loosen, unmold, and transfer to a rack to cool completely. Cut in slices just before serving. 

Variations – use dried figs or dates, instead of sun-dried tomatoes. The same batter can be used with infinite combinations of ingredients: nuts and herbs, olives, roasted vegetables, ham or chicken, cheese .. etc. 

ingredients

1 tablespoon unsalted butter

2 tablespoons sesame seeds (one for pan, one for topping)

1 1/4 flour

1 tablespoon baking powder

3 large eggs

1/2 teaspoon sea salt

1/2 teaspoon ground pepper

1/4 cup olive oil

1/2 cup plain yogurt (greek style)

12 sun-dried tomatoes in oil, drained and diced

3/4 cup unsalted pistachios, toasted

3/4 cup parsley

***** conversions

1 tablespoon=15 ml

1 teaspoon=5 ml

1 cup =250 ml