Couscous Date Cake
Delight in the unexpected with this Couscous Date Cake, a creative twist on traditional dessert recipes that combines the fluffy texture of couscous with the natural sweetness of pitted dates. This moist, spiced cake comes together with warm hints of cinnamon and nutmeg, perfectly paired with the rich depth of vanilla and buttery undertones. The couscous adds a unique, tender crumb, making each bite irresistibly wholesome and satisfying. Easy to prepare in under 20 minutes with pantry staples like flour, eggs, and milk, this cake bakes to golden perfection in just 45 minutes. Finished with a light dusting of powdered sugar, it’s an elegant yet approachable treat for tea time, family gatherings, or a weeknight indulgence. Serve it warm or at room temperature and let its warm, aromatic notes bring comfort and joy to your table.
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Recipe Information
Ingredients
- 200 grams couscous
- 250 milliliters boiling water
- 150 grams pitted dates
- 100 grams unsalted butter
- 100 grams granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 100 grams all-purpose flour
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 60 milliliters milk
- 2 tablespoons powdered sugar
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy release.
Place the couscous in a large mixing bowl. Pour the boiling water over it, cover, and let it sit for 5 minutes. Once the water is fully absorbed, fluff the couscous with a fork and let it cool to room temperature.
While the couscous is cooling, chop the pitted dates into small pieces and set aside.
In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the sugar until dissolved. Let this mixture cool slightly.
In a separate bowl, whisk together the eggs, vanilla extract, cinnamon, and nutmeg until well combined.
Gradually add the melted butter and sugar mixture to the egg mixture, whisking constantly to prevent the eggs from curdling.
Sift together the flour, baking powder, and salt in another bowl. Slowly fold the dry ingredients into the wet ingredients in batches, alternating with the milk, until a smooth batter forms.
Gently fold the fluffed couscous and chopped dates into the batter until evenly distributed.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Before serving, dust the top with powdered sugar for a simple yet elegant finish. Slice and enjoy!
Nutrition Facts
Calories |
2447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 785 mg | 262% | |
| Sodium | 1673 mg | 73% | |
| Total Carbohydrate | 359.4 g | 131% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 219.0 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 337 mg | 26% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1616 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
