Easy and quick to cook, this cake is a must-have for summer dinner appetizers. Here, olives and sun-dried tomatoes accompany traditional Spanish salami for a tasty and wonderfully sunny outcome! For those averse to cheese, note its complete absence.
Preparations Remove the skin from the chorizo and cut it into cubes: slice it lengthwise into four sections, then chop it. If you choose a spicy chorizo, do not add chili afterward. Pit the olives if they are not already pitted, and cut them into quarters. To avoid staining your nails, use disposable surgical gloves if possible, both for pitting the olives and for cutting the chorizo. Drain the sun-dried tomatoes and cut them into quarters.
Prepare a loaf pan by lining it with parchment paper. Preheat the oven to 180°C (350°F). Whisk the eggs in a large bowl with the oil, milk, and wine. Add the flour and baking powder, and whisk again. Incorporate the chorizo, tomatoes, and olives. Add the chili, if desired, along with the chopped chives or parsley.
Cooking Pour the mixture into a loaf pan and bake for 45 minutes. Check for doneness and remove from the oven. Let cool.
Cut the cake into slices that are not too thin, using a fine and sharp knife, so that the pieces of chorizo do not break them apart.
0 servings
8
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