Toasted Argan Oil Pecan Cake with Poached Rhubarb

Toasted Argan Oil Pecan Cake with Poached Rhubarb

Author Notes: Adapted from Maialino's Olive Oil Cake
When I traveled to Morocco last month, one of the many food treasures I returned with was Toasted Argan Oil - the kind you cook with, not the kind you put in your hair! It's deeply toasty, nutty aroma begged to be baked into an oil-based cake. This version leans hard into that flavor profile by subbing in Pecan Meal for some of the AP Flour, using Turbinado Sugar instead of white granulated sugar, and adding toasted, chopped pecans to the top for texture. The orange flavors from the original recipe remain because they go well with pecans but since I didn't have Grand Marnier, I substituted Dry Curacao. Spring in Western Massachusetts brings local rhubarb (too early for local strawberries!), which here is poached in a syrup that mirrors the orange flavors from the cake. Making 4 4" cakes instead of one large one, multiplies the serving options and you get more of the delicious, sticky edges. Use them all, or freeze some for later.

The result is even more amazing than the cake I imagined when I got my first whiff of that toasty oil!
Leslie Milton

Makes: 4 4"cakes
Prep time: 35 min
Cook time: 1 hrs

Ingredients

Toasted Argan Oil Pecan Cake

  • 166 grams AP Flour
  • 88 grams Pecan Meal
  • 350 grams Turbinado Sugar
  • 1 1/2 teaspoons Fine Sea Salt
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 100 grams Toasted Argan Oil
  • 185 grams Extra - Virgin Olive Oil
  • 305 grams Wole Milk
  • 3 Large Eggs
  • 1 1/2 tablespoons Grated Orange Zest
  • 60 grams Fresh Orange Juice
  • 55 grams Curacao or Grand Marnier
  • 100 grams Toasted and chopped pecans

Poached Rhubarb

  • 3 stalks of Rhubarb
  • 2/3 cup Water
  • 150 grams Sugar
  • 30 grams Curacao
  • 5 grams Vanilla Paste
  • 2 Large strips of orange peel
In This Recipe

Directions

Toasted Argan Oil Pecan Cake

  1. Preheat oven to 350. Toast pecans on a baking sheet for 10 minutes. Cool and chop.
  2. Butter 4 4" cake pans and line bottom with parchment paper. Butter the parchment. Alternatively use a 9" cake pan with sides at least 2" high.
  3. In a medium bowl, whisk the flour, pecan meal, sugar, salt, baking soda and baking powder. In a large bowl, whisk the oils, milk, eggs, orange zest, orange juice and liquor Add the dry ingredients to the wet and whisk until combined.
  4. Divide the batter into the 4 cake pans so that the cake pans are about 2/3 full and top with the chopped pecans. Any extra batter can be put into muffin cups - bonus!
  5. Bake for 50-55 minutes until tops are a deep golden brown and a cake tester comes out clean. Transfer cakes to a cooling rack for 30 minutes.
  6. Run a small offset spatula around the edge of each pan and invert cakes onto the wire rack. Let cool completely, right side up. Although no one will judge you if you eat one warm.

Poached Rhubarb

  1. Cut rhubarb into diagonal pieces about 1/2 wide
  2. In a small saucepan, bring the water, sugar, curaçao, orange peel and vanilla paste to a boil. Add the rhubarb. When it returns to a boil, transfer the rhubarb and all the syrup into a bowl or container. Making sure the rhubarb is submerged, allow to cool and refrigerate if using later.

More Great Recipes:
Cake|American|Moroccan|Spring|Dessert