Ingredients
Instructions
- Preheat the oven to 200°C (400°F). Grease and line a loaf tin with parchment paper.
- In a food processor, finely chop the chorizo until it resembles small crumbles.
- In a large bowl, whisk together the two whole eggs and the additional egg yolk until well combined.
- Gradually add the olive oil to the egg mixture, whisking continuously to combine.
- Sift the flour into the mixture, add salt and Espelette pepper, then fold gently until just combined.
- Fold in the chopped chorizo, ensuring it’s evenly distributed throughout the batter.
- In a separate bowl, beat the egg white until stiff peaks form, then gently fold it into the batter to lighten the mixture.
- Pour the batter into the prepared loaf tin and smooth the top with a spatula.
- Bake in the preheated oven for approximately 20 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown.
- Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely before slicing.
- Serve sliced as an appetizer or alongside a fresh salad for a light meal.
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