Olive Oil Couscous Cake with Crème Fraîche and Date Syrup

Name: Olive Oil Couscous Cake with Crème Fraîche and Date Syrup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters all purpose flour; 3 teaspoons baking powder; 1 teaspoons coarse kosher salt; 118 milliliters uncooked couscous; 59 milliliters chilled créme fraîche; 118 milliliters date syrup; 12 dates (such as Deglet Noor or Medjool), pitted, thinly sliced; 6 larges egg yolks; 3 larges eggs; 237 milliliters chilled heavy whipping cream; 59 milliliters sweet Muscat wine (such as Beaumes-de-Venise or Bonny Doon); 177 milliliters extra-virgin olive oil; 237 milliliters sugar

Olive Oil Couscous Cake with Crème Fraîche and Date Syrup is a vegetarian dessert. One serving contains 620 calories, 8g of protein, and 38g of fat. This recipe serves 8. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up heavy whipping cream, muscat wine, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 375°F.

Equipment you will use

Oven

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.

Ingredients you will need

Baking Powder

Olive Oil

Couscous

All Purpose Flour

Salt

Equipment you will use

Baking Paper

Cake Form

Bowl

Whisk olive oil and Muscat in another medium bowl to blend.

Ingredients you will need

Olive Oil

Moscato

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Egg Yolk

Sugar

Egg

Equipment you will use

Stand Mixer

Whisk

Bowl

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).

Ingredients you will need

Orange Zest

Olive Oil

All Purpose Flour

Equipment you will use

Spatula

Bowl

Transfer batter to prepared pan. Tap pan lightly on work surface to eliminate any air bubbles.

Equipment you will use

Frying Pan

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.

Equipment you will use

Oven

Frying Pan

Transfer cake to rack and cool in pan at least 30 minutes. Turn cake out onto platter (cake may fall slightly in center). Do ahead Can be made 1 day ahead. Cool. Cover with foil and store at room temperature.

Equipment you will use

Aluminum Foil