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

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

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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