Pistachio And Chorizo Cake

Ingredients

• one 9-inch (24cm) cake
• 2 tablespoons sesame seeds
• 1 1/4 cups (150g) flour
• 1 tablespoon baking powder, preferably aluminum-free
• 1/2 teaspoon fine sea salt
• 1/4-1/2 teaspoon chile powder
• 3 large eggs, at room temperature
• 1/2 cup (150g) plain, whole-milk yogurt
• 3 ounces (85g) chorizo, preferable spicy, skinned and finely diced
• 8 sun-dried tomato halves, finely diced
• 3/4 cup (100g) unsalted shelled pistachios
• 1/4 cup (15g) chopped flat-leaf parsley
• butter, for greasing the pan