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

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

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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