Olive Oil and Couscous Cake With Cream and Date Syup |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 6 |
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A childhood favorite Ingredients:
1 cup flour |
2 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup couscous (uncooked) |
3/4 cup extra virgin olive oil |
2 teaspoons extra virgin olive oil |
1/4 cup rose water |
6 egg yolks |
3 eggs |
1 cup sugar |
1 tablespoon grated orange peel |
1 1/4 cups heavy whipping cream |
1/2 cup date syrup |
12 dates, thinly sliced |
Directions:
1. Preheat oven to 375 degrees.
2. Brush 9-inch cake pan with olive oil.
3. Mix flour, baking powder and salt in a medium bowl; stir in couscous.
4. Whisk olive oil and rose water in another medium bowl.
5. Beat egg yolks, eggs and 1 cup of sugar in a large bowl until thick pale yellow; stir in orange peel.
6. Fold the flour mixture and the olive oil mixture into the egg mixture alternating between the two.
7. Pour the batter into the pan- tap gently to eliminate any air bubbles.
8. Bake cake until it is medium-dark brown and toothpick inserted into the center of the cake comes out clean (approx 45 mins).
9. Cool on a cake rack for 30 mins.
10. Turn out onto a serving plate.
11. (Can be made a day ahead and stored covered at room temperature).
12. To serve:.
13. Beat cream until soft peaks form.
14. cut cake into wedges.
15. Drizzle cake with date syrup, cream and fresh sliced dates.
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