Best Couscous Date Cake Recipes

OLIVE OIL COUSCOUS CAKE WITH CRèME FRAîCHE AND DATE SYRUP

Steps:

• Preheat oven to 375°F. Brush 9-inch-diameter cake pan with 3-inch-high sides with olive oil. Line bottom of pan with parchment paper round; brush parchment with olive oil. Sift flour, baking powder, and salt into medium bowl. Stir in couscous. Whisk olive oil and Muscat in another medium bowl to blend.
• Using stand mixer fitted with whisk attachment, beat egg yolks, eggs, and 1 cup sugar on high speed in large bowl until thick and pale yellow, about 7 minutes. Transfer to large wide bowl. Stir in orange peel. Using rubber spatula, gently fold in flour mixture alternately with olive oil mixture in 4 additions each (mixture may deflate slightly). Transfer batter to prepared pan. Tap pan lightly on work surface to eliminate any air bubbles.
• Bake cake until dark brown and beginning to pull away from sides of pan and tester inserted into center comes out clean, about 45 minutes. Transfer cake to rack and cool in pan at least 30 minutes. Turn cake out onto platter (cake may fall slightly in center). Do ahead Can be made 1 day ahead. Cool. Cover with foil and store at room temperature.
• Using electric mixer, beat cream and créme fraîche in large bowl until soft peaks form.
• Cut cake into wedges. Place 1 cake wedge on each plate. Drizzle date syrup over. Spoon whipped cream alongside. Sprinkle dates over.

COUSCOUS DATE CAKE

Steps:

• For the Cake: With the rack in the middle position, preheat the oven to 180°C (350°F). Butter and flour a 20-cm (8-inch) springform pan. Line the bottom with parchment paper.
• In a saucepan, bring the water, dates, butter and baking soda to a boil. Reduce the heat and simmer, stirring frequently, for about 3 minutes. Transfer to a bowl and let cool slightly. Cover and refrigerate until lukewarm, about 30 minutes.
• In a bowl, combine the flour, couscous and baking powder. Set aside.
• In another bowl, beat the eggs with the sugar using an electric mixer until the mixture turns pale, triples in volume and falls from the beaters in a ribbon, about 10 minutes. Using a spatula, gently fold in the dry ingredients then the date mixture.
• Pour into the springform pan and bake until a toothpick inserted in the centre comes out clean, about 65 minutes.
• Let cool. Run the blade of a thin knife around the inside of the pan. Unmould and let cool on a rack.
• For the Icing: In a bowl, beat the sugar and milk until smooth. Drizzle over the cooled cake.