Best Olive Oil Couscous Cake With Crème Fraîche And Date Syrup Recipes

Couscous Date Cake image

Provided by Boomette

Categories Dessert

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 11

1 1/2 cups water
1 1/2 cups pitted and coarsely chopped medjool dates (about 16 dates)
1/4 cup melted unsalted butter, lukewarm
1/2 teaspoon baking soda
1 cup unbleached all-purpose flour, sifted
1/2 cup uncooked medium couscous
1 1/2 teaspoons baking powder
1/2 cup sugar
4 eggs
1 cup icing sugar
5 teaspoons milk

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.

Olive Oil Couscous Cake with Crème Fraîche and Date Syrup image

Provided by Suzanne Goin

Yield Makes 6 to 8 servings

Number Of Ingredients 15

1 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon coarse kosher salt
1/2 cup uncooked couscous
3/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup sweet Muscat wine (such as Beaumes-de-Venise or Bonny Doon)
6 large egg yolks
3 large eggs
1 cup sugar
1 tablespoon finely grated orange peel
1 cup chilled heavy whipping cream
1/4 cup chilled créme fraîche
1/2 cup date syrup*
12 dates (such as Deglet Noor or Medjool), pitted, thinly sliced
*Available at Middle Eastern markets and from igourmet.com.

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.