Savory cake with chorizo

Name: savory cake with chorizo
Cook time: 25 min
Total time: 125 min
Yield: 8
Ingredients: 250 g patent wheat flour; 2 tl smoked paprika pimenton; 8 g baking powder; 1 tl salt; 48 g peeled pistachio nuts; zucchini; 8 g fresh thyme; 50 g Manchego cheese or gruyere; 75 g chorizo (sausage); 45 g unsalted butter at room temperature; 100 g creme fraiche; 2 medium sized egg; 150 ml semi skimmed milk

Hearty cake with chorizo, pistachios, zucchini, and thyme

Ingredients

Kitchen Stuff

1 cake mold (30 cm)
1 baking paper
1 skewer

Directions

Preheat the oven to 175 ° C.
Grease the cake mold and cover with baking paper.
Sift the flour, pimenton, baking powder and the salt over a bowl.
Roast the pistachios for 3 minutes in a frying pan without oil or butter. Let cool on a plate.
Cut the zucchini in length into pieces. Remove the seeds and cut the flesh into pieces of 1 cm. Ris the leaves of the sprigs of thyme.
Grate the cheese. Cut the chorizo into cubes.
Beat the butter and crème fraîche with a hand mixer in 3 min.
Add 1 to 1 eggs. Do not add the next egg until the previous one has been recorded. Add the milk while beating.
Fold the flour mixture lightly through the batter. Fold in zucchini, thyme, cheese, chorizo and pistachio nuts.
Divide the batter over the cake tin and bake in the middle of the oven for about 40 minutes.
After 35 minutes, check with a skewer for doneness. If this comes out clean, the cake is done. Allow to cool for 1 hour on a rack in the mold.
Yummy! .