Chorizo Pistachio Loaf

This savoury cake is as colourful as it is tasty. Be prepared for it to become your new favourite cocktail snack.

  • Prep: 45 min
  • Cooking: 40 min
Yields 1 bread
chorizo pistachio loaf

Ingredients

  • 3/4 cup (180 mL) flour
  • 1/2 tsp (2 mL) chili powder
  • 1 tbsp (15 mL) baking powder
  • 2 eggs beaten
  • 1/4 cup (60 mL) melted Butter
  • 1/4 cup (60 mL) plain Yogurt
  • 2 oz (60 g) dried chorizo chopped
  • 1/4 cup (60) pitted black olives chopped
  • 3 tbsp (45 mL) sundried tomatoes chopped
  • 1/3 cup (80 mL) whole shelled pistachios
  • 3 oz (90 g) Canadian Swiss cheese grated
  • Freshly ground pepper to taste

Preparation

Position a rack in the middle of the oven and preheat to 350°F (180°C).

Line a 5 3/4 x 3 1/4 x 2 1/4-inch (13 x 8 x 5.5 cm) small loaf pan with parchment paper.

In a bowl, stir together the flour, chili powder and baking powder. Make a well, add the beaten eggs, melted butter and yogurt, and combine gently with a rubber spatula.

Fold in the chorizo, olives, sundried tomatoes, pistachios, cheese and pepper.

Pour into the prepared loaf pan and bake 40 minutes or until a paring knife inserted in the centre comes out clean.

Remove from pan and cool completely on a rack before wrapping in plastic.

Just before serving, slice thinly and enjoy with cocktails.

Tips

This loaf is equally delicious as a snack. Cut thicker slices and toast them for a few seconds. Well wrapped in plastic, the loaf will keep for 2 months in the freezer.

Nutrition

Nutritional Information

per serving
Energy: 214 Calories
Protein: 8 g
Carbohydrate: 13 g
Fat: 15 g
Fibre: 1.2 g
Sodium: 300 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 20 % / 225 mg
Vitamin B12: 33 %
Selenium: 23 %
Phosphorus: 17 %
Folate: 15 %