Olive Oil Couscous Cake with Crème Fraîche and Date Syrup

Olive Oil Couscous Cake with Crème Fraîche and Date Syrup
Photo by Victoria Pearson

Ingredients

  • ½ cup uncooked couscous
  • 3 large eggs
  • ½ teaspoon coarse kosher salt
  • 6 large egg yolks
  • 1 cup sugar
  • 1 cup all purpose flour
  • 14 tablespoons extra-virgin olive oil
  • + 7 more ingredients
    • 1 tablespoon finely grated orange peel
    • ½ cup date syrup
    • 12 dates (such as Deglet Noor or Medjool)
    • 1 cup heavy whipping cream
    • 2 ½ teaspoons baking powder
    • ¼ cup sweet Muscat wine (such as Beaumes-de-Venise or Bonny Doon)
    • ¼ cup créme frache

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 ...

View full recipe at Epicurious

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