Cakes & Baking

Couscous Date Cake

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“A recipe from Ricardo & Mates.”

Willing In:
1hr 30mins



  • For the Cake

  • 1 12

    cups water

  • 1 12

    cups pitted and coarsely chopped medjool dates (about 16 dates)

  • 14

    cup melted unsalted butter, lukewarm

  • 12

    teaspoon baking soda

  • 1

    cup unbleached all-cause flour, sifted

  • 12

    cup uncooked medium couscous

  • 1 12

    teaspoons baking powder

  • 12

    cup sugar

  • 4


  • For the Icing

  • 1

    cup icing sugar

  • 5

    teaspoons milk


  • For the Cake: With the rack in the guts position, preheat the oven to 180°C (350°F). Butter and flour a 20-cm (8-plod) springform pan. Line the backside with parchment paper.
  • In a saucepan, remark the water, dates, butter and baking soda to a boil. Decrease the warmth and simmer, stirring often, for approximately 3 minutes. Transfer to a bowl and let frigid a diminutive bit. Quilt and refrigerate till lukewarm, about 30 minutes.
  • In a bowl, combine the flour, couscous and baking powder. Location apart.
  • In one more bowl, beat the eggs with the sugar the use of an electrical mixer till the mix turns gentle, triples in volume and falls from the beaters in a ribbon, about 10 minutes. The use of a spatula, gently fold in the dry substances then the date mixture.
  • Pour into the springform pan and bake till a toothpick inserted in the centre comes out neat, about 65 minutes.
  • Let frigid. Flee the blade of a skinny knife in the future of the inner of the pan. Unmould and let frigid on a rack.
  • For the Icing: In a bowl, beat the sugar and milk till soft. Drizzle over the cooled cake.

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