Toasted argan oil pecan cake with poached rhubarb
Cakes
Adapted from Maialino's Olive Oil Cake <br />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. <br /> <br />The result is even more amazing than the cake I imagined when I got my first whiff of that toasty oil!
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