Olive Oil Couscous Cake With Crème Fraîche And Date Syrup Recipe

Name: Olive Oil Couscous Cake With Crème Fraîche And Date Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon coarse kosher salt; 1/2 cup uncooked couscous; 3/4 cup plus 2 tablespoons extra-virgin olive oil; 1/4 cup sweet Muscat wine (such as Beaumes-de-Venise or Bonny Doon); 6 large egg yolks; 3 large eggs; 1 cup sugar; 1 tablespoon finely grated orange peel; 1 cup chilled heavy whipping cream; 1/4 cup chilled creme fraiche; 1/2 cup date syrup*; 12 dates (such as Deglet Noor or Medjool), pitted, thinly sliced

Servings: persons

1 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon coarse kosher salt
1/2 cup uncooked couscous
3/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup sweet Muscat wine (such as Beaumes-de-Venise or Bonny Doon)
6 large egg yolks
3 large eggs
1 cup sugar
1 tablespoon finely grated orange peel
1 cup chilled heavy whipping cream
1/4 cup chilled creme fraiche
1/2 cup date syrup*
12 dates (such as Deglet Noor or Medjool), pitted, thinly sliced

1
Preheat oven to 375u00b0F. 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 blend.
2
Using stand mixer fitted with whisk attachment, beat egg yolks, eggs, and 1 cup sugar on high speed in large bowl until thick and pale yellow, about 7 minutes. Transfer to large wide bowl. Stir in orange peel. Using rubber spatula, gently fold in flour mixture alternately with olive oil mixture in 4 additions each (mixture may deflate slightly). Transfer batter to prepared pan. Tap pan lightly on work surface to eliminate any air bubbles.
3
Bake cake until dark brown and beginning to pull away from sides of pan and tester inserted into center comes out clean, about 45 minutes. Transfer cake to rack and cool in pan at least 30 minutes. Turn cake out onto platter (cake may fall slightly in center).
4
Using electric mixer, beat cream and creme fraiche in large bowl until soft peaks form.
5
Cut cake into wedges. Place 1 cake wedge on each plate. Drizzle date syrup over. Spoon whipped cream alongside. Sprinkle dates over.

1232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup all purpose flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon coarse kosher salt, 1/2 cup uncooked couscous, and more.

Yes, Olive Oil Couscous Cake With Crème Fraîche And Date Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Olive Oil Couscous Cake With Crème Fraîche And Date Syrup

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