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    You are in: Home / Recipes / Couscous Date Cake Recipe
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    Couscous Date Cake

    Couscous Date Cake. Photo by Guava77

    1/3 Photos of Couscous Date Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    20 mins

    1 hrs 10 mins

    Boomette's Note:

    A recipe from Ricardo & Friends.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the Cake

    For the Icing

    Directions:

    1. 1
      For the Cake: With the rack in the middle position, preheat the oven to 180°C (350°F). Butter and flour a 20-cm (8-inch) springform pan. Line the bottom with parchment paper.
    2. 2
      In a saucepan, bring the water, dates, butter and baking soda to a boil. Reduce the heat and simmer, stirring frequently, for about 3 minutes. Transfer to a bowl and let cool slightly. Cover and refrigerate until lukewarm, about 30 minutes.
    3. 3
      In a bowl, combine the flour, couscous and baking powder. Set aside.
    4. 4
      In another bowl, beat the eggs with the sugar using an electric mixer until the mixture turns pale, triples in volume and falls from the beaters in a ribbon, about 10 minutes. Using a spatula, gently fold in the dry ingredients then the date mixture.
    5. 5
      Pour into the springform pan and bake until a toothpick inserted in the centre comes out clean, about 65 minutes.
    6. 6
      Let cool. Run the blade of a thin knife around the inside of the pan. Unmould and let cool on a rack.
    7. 7
      For the Icing: In a bowl, beat the sugar and milk until smooth. Drizzle over the cooled cake.

    Ratings & Reviews:

    • on January 11, 2012

      55

      My date of preference is the Medjool, so loving your cake was easy! I made only one small addition to the whole thing in adding just enough cinnamon to the icing so we could taste it! Will definitely make this one again! Thanks for sharing the recipe! [Made & reviewed in Everyday Is a Holiday recipe tag]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 20, 2011

      55

      I gave this a 5 rating for the texture, the great way it turned out after baking and (for me) the originality. Being a spice lover I took the tip from Cookiedog and added cinnamon, ground ginger and some anise seeds. Splenda replaced the sugar and I used whole wheat couscous. I've had people in and out of the house all day long, some of whom I know well enough to offer cake to, and it's already mostly gone. Thanks so much Boomie for something out of the ordinary and yummy.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 15, 2010

      55

      I adored this and served it warm with cream. I made it like a slice and served it in squares. The couscous sort of gives the same texture you find in tapioca pudding. It really was a fabulous dessert. I only used 3 eggs as that was all I had in the fridge. Made for the Couscous Challenge ZWT6.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Couscous Date Cake

    Serving Size: 1 (129 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 296.8
     
    Calories from Fat 61
    20%
    Total Fat 6.8 g
    10%
    Saturated Fat 3.6 g
    18%
    Cholesterol 86.9 mg
    28%
    Sodium 150.6 mg
    6%
    Total Carbohydrate 55.1 g
    18%
    Dietary Fiber 2.5 g
    10%
    Sugars 35.8 g
    143%
    Protein 5.5 g
    11%

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