Recipe: Date Syrup drizzled over olive oil couscous cake

So I was checking out what could be done with Biona Organic date syrup.

(The simple answer is just about anything as date Syrup is pretty similar to maple syrup.)

But then I came across this intriguing recipe. It’s called Olive Oil Couscous Cake and when you get it nice and moist (using the best olive oil), it is, apparently, delicious.

So for those of you who like a challenge, here’s the recipe. Good luck!

1 cup all purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup uncooked couscous
3/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup sweet sherry
6 large egg yolks
3 large eggs
1 cup sugar
1 tablespoon finely grated orange peel
1/2 teaspoon of vanilla extract
1 1/4 cup créme fraîche
1/2 cup date syrup
12 dates thinly sliced

1. Preheat oven to 190°C. Brush a regular cake tin with olive oil. Line bottom of pan with greaseproof paper and brush parchment with olive oil.
2. Sift flour, baking powder, and salt into medium bowl; stir in couscous.
3. Blend olive oil and sherry in a bowl.
4. In a mixer mix egg yolks, eggs, and 1 cup sugar on high speed thick; stir in vanilla and orange peel.
5. Fold in the flour mixture and the olive oil mixture into the egg, alternating between the two.
6. Pour the batter into the pan. Tap the mixture to eliminate air bubbles.
7. Bake cake until dark brown for about 45 minutes. Test it is cooked with a knife. Leave to cool for 30 minutes. Then turn cake out onto a plate.
8. Serve in slices with créme fraîche, lots of drizzled date and a sprinkling of dates.

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