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
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.