Name: Charcuterie and Beer Picnic: Chorizo and Pepper Chickpea Cake
Ingredients: 2/3 cup diced chorizo (about 1/2 inch cubes); 1 red pepper (diced small); 1/4 cup + 2 tsp sunflower seeds; 1 T Dijon mustard; 2/3 cup chickpea flour; 1/3 cup gluten free flour blend {sub with regular flour is not GF}; 2 eggs; 1/2 tsp baking soda; 1/3 cup olive oil; Salt and pepper to taste

Ingredients

Scale

2/3 cup diced chorizo (about 1/2 inch cubes)
1 red pepper (diced small)
1/4 cup + 2 tsp sunflower seeds
1 T Dijon mustard
2/3 cup chickpea flour
1/3 cup gluten free flour blend {sub with regular flour is not GF}
2 eggs
1/2 tsp baking soda
1/3 cup olive oil
Salt and pepper to taste

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Instructions

Preheat oven to 350F.
Whisk together the eggs and olive oil until very pale and nearly doubled. Whisk in the mustard to incorporate evenly.
Sift in the flours, soda, salt and pepper and quickly fold into the yolk mixture.
Add the chorizo , sunflower seeds and pepper pieces and fold in.
Pour into a 6 inch oiled cake pan and sprinkle the remaining 2 teaspoon of seeds.
Bake for 20-25 minutes until brown on top and springy to touch.
Remove and cool on rack till it comes to room temperature. The cake is delicate and best to not slice it while very warm.
Store in an box, on the counter for 2 days or in the refrigerator up to 4 days.