Sweet Couscous Cake
A delightfully moist and aromatic Middle Eastern-inspired cake made with fluffy couscous, fragrant orange blossom water, and a sweet honey-citrus syrup.
Ingredients
- •1 cup dry couscous (170g)
- •1 cup boiling water (240ml)
- •3 large eggs (at room temperature)
- •1/2 cup granulated sugar (100g)
- •1/2 cup vegetable oil (120ml)
- •1/2 cup plain yogurt or dairy-free yogurt (120ml)
- •1 cup fine semolina (160g)
- •1 tablespoon baking powder
- •1 teaspoon vanilla extract
- •1 tablespoon orange blossom water
- •1/2 cup honey (120ml)
- •1/2 cup water (120ml) for the syrup
- •1 tablespoon fresh lemon juice
- •1/4 cup slivered almonds or pistachios for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan with a little oil or line it with parchment paper.
- 2
Place the dry couscous in a medium bowl, pour the boiling water over it, cover tightly with plastic wrap, and let it steam for 5 minutes before fluffing it thoroughly with a fork.
- 3
In a large bowl, whisk together the eggs and granulated sugar until pale and slightly thickened.
- 4
Add the vegetable oil, yogurt, vanilla extract, and orange blossom water to the egg mixture, whisking until well combined.
- 5
Stir the prepared, cooled couscous into the wet ingredients, breaking up any clumps.
- 6
Fold in the fine semolina and baking powder until a uniform batter forms.
- 7
Pour the batter into the prepared baking pan and smooth the top with a spatula.
- 8
Bake for 30 to 35 minutes, or until the cake is golden brown on top and a toothpick inserted into the center comes out clean.
- 9
While the cake is baking, combine the honey, water, and lemon juice in a small saucepan, bring to a gentle boil for 3 minutes, then remove from heat.
- 10
Once the cake comes out of the oven, immediately poke holes across the top with a toothpick and slowly drizzle the warm syrup evenly over the hot cake.
- 11
Allow the cake to cool completely in the pan so it can absorb all the syrup before slicing.
- 12
Garnish with toasted slivered almonds or chopped pistachios just before serving.
💡 Chef tips
- Make-ahead tip: This cake actually tastes even better on the second day after the syrup has fully permeated the semolina and couscous.
- Dairy-free adaptation: Use soy or almond yogurt and the cake remains completely pareve, perfect to serve after any type of meal.
- Storage: Keep the cake covered tightly at room temperature for up to 2 days, or refrigerate for up to 5 days.
✅ How it should turn out
The finished cake should be golden and fragrant with citrus and honey, featuring a uniquely moist, tender crumb that melts in your mouth.