Couscous Date Cake
“A recipe from Ricardo & Mates.”
- Willing In:
- 1hr 30mins
- Substances:
-
11
-
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.
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