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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network