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

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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