Couscous Date Cake

• For the Cake
  

• 1 ¹⁄₂
  

  cups water
  

• 1 ¹⁄₂
  

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

• ¹⁄₄
  

  cup melted unsalted butter, lukewarm
  

• ¹⁄₂
  

  teaspoon baking soda
  

• 1
  

  cup unbleached all-cause flour, sifted
  

• ¹⁄₂
  

  cup uncooked medium couscous
  

• 1 ¹⁄₂
  

  teaspoons baking powder
  

• ¹⁄₂
  

  cup sugar
  

• 4
  

  eggs
  

• For the Icing
  

• 1
  

  cup icing sugar
  

• 5
  

  teaspoons milk
  

instructions

• 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.