Sweet Couscous Cake
A delightful, light, and aromatic Moroccan-inspired dessert that transforms simple couscous into a moist, honey-kissed cake perfect for tea time.
Ingredients
- •1 cup dry couscous (175g)
- •1 cup boiling water (240ml)
- •2 large eggs
- •1/2 cup granulated sugar (100g)
- •1/2 cup vegetable oil (120ml)
- •1/2 cup almond flour (50g)
- •1 teaspoon baking powder
- •1 teaspoon vanilla extract
- •1/4 cup honey (85g)
- •1/4 cup sliced almonds for topping (30g)
Instructions
- 1
Place the dry couscous in a heatproof bowl, pour the boiling water over it, cover with a plate, and let it steam for 5 minutes before fluffing with a fork.
- 2
Preheat your oven to 350°F (175°C) and grease a 7-inch round cake pan with a little oil.
- 3
In a large mixing bowl, whisk the eggs and sugar until pale and slightly frothy.
- 4
Gradually add the vegetable oil and vanilla extract to the egg mixture while whisking continuously.
- 5
Fold in the fluffed couscous, almond flour, and baking powder until the batter is well combined.
- 6
Pour the mixture into the prepared pan and smooth the top with a spatula.
- 7
Bake for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- 8
Remove from the oven and immediately drizzle the honey over the warm cake, then sprinkle with the sliced almonds.
💡 Chef tips
- For a deeper flavor, toast the sliced almonds in a dry pan for 2 minutes before sprinkling them over the cake.
- You can substitute the honey with a simple orange blossom syrup for a more traditional floral aroma.
- Store the cake in an airtight container at room temperature for up to 3 days; it actually tastes better the next day once the honey has fully absorbed.
✅ How it should turn out
The finished cake should have a beautiful golden-brown top, a moist and slightly grainy texture from the couscous, and a fragrant, sweet honey-almond aroma.