Recipes

Olive Oil Couscous Cake with Crème Fraîche and Date Syrup

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Olive Oil Couscous Cake with Crème Fraîche and Date Syrup

Olive Oil Couscous Cake with Crème Fraîche and Date Syrup

amanda

Equipment

  • Digital Kitchen Scale: Provides accurate measurements up to 3 lbs in 1 oz increments. Ideal for recipes requiring precise ingredient quantities.

  • Silicone Spatula: Made of durable silicone for easy cleaning and versatile use in both mixing bowls and frypans. Suitable for various cooking methods, including baking.

  • Stand Mixer with Paddle Attachment: Equipped with various speed settings and attachments, ideal for mixing doughs such as couscous. Offers convenience in recipe preparation.

  • Electric Mixer - Handhived Stainless Steel Stand Mixer: A versatile handheld mixer that can be used for whipping cream, mixing cake batter or dough. Great for smaller batches and convenience in the kitchen.

  • Couscous Measurer: Designed to measure couscous accurately, ensuring consistency in recipes that include this ingredient.

  • Food Processor - Various Models: Offers versatility in the kitchen, from chopping to mixing ingredients. Useful for recipes requiring a mix that might include couscous.

  • Measuring Cups and Spoons Set: A comprehensive set that includes measuring cups, spoons, and a cup with spouts for liquid measurement. Essential in all aspects of cooking and baking.

  • Cake Pan - 9-Inch Nonstick Flipped Baking Pans: A nonstick cake pan with flip side is ideal for baking cakes and can be used as a base for dishes that require even cooking surfaces.

  • Digital Food Thermometer: Essential for monitoring cooking temperatures to ensure the perfect texture and doneness in recipes, especially in baking.

  • Cake Tester or Toothpick: An indispentic tool used to test cakes and baked items for doneness by inserting it into the center without leaving marks when used properly.

Ingredients

  • 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.

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

Using electric mixer, beat cream and créme fraîche in large bowl until soft peaks form.
5

Instruction 5

Cut cake into wedges. Place 1 cake wedge on each plate. Drizzle date syrup over. Spoon whipped cream alongside. Sprinkle dates over.
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