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Olive Oil and Couscous Cake With Cream and Date Syup

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“A childhood favorite”
READY IN:
1hr 30mins
SERVES:
8
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Brush 9-inch cake pan with olive oil.
  3. Mix flour, baking powder and salt in a medium bowl; stir in couscous.
  4. Whisk olive oil and rose water in another medium bowl.
  5. Beat egg yolks, eggs and 1 cup of sugar in a large bowl until thick pale yellow; stir in orange peel.
  6. Fold the flour mixture and the olive oil mixture into the egg mixture alternating between the two.
  7. Pour the batter into the pan- tap gently to eliminate any air bubbles.
  8. Bake cake until it is medium-dark brown and toothpick inserted into the center of the cake comes out clean (approx 45 mins).
  9. Cool on a cake rack for 30 mins.
  10. Turn out onto a serving plate.
  11. (Can be made a day ahead and stored covered at room temperature).
  12. To serve:.
  13. Beat cream until soft peaks form.
  14. cut cake into wedges.
  15. Drizzle cake with date syrup, cream and fresh sliced dates.

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