Lemon Couscous Cake

Lemon Couscous Cake is a modern Fusion recipe, based on a North African original, for a classic cake of couscous and water bound with eggs and flavoured with lemons that's baked to cook. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Lemon Couscous Cake.

prep time

20 minutes

cook time

25 minutes

Total Time:

45 minutes

Serves:

8

Rating:

Tags : Baking RecipesCake RecipesFusion RecipesAfrican-fusion Recipes

Couscous is a typically North African form of pasta made in a sieve. As the dough is treated very lightly there is very little gluten. Because the pasta is boiled before being dried and stored what gluten there is is trapped within the pasta grains and this makes couscous suitable for long-term storage. Typically couscous is used as a carbohydrate base for main courses and starters. Yet, with a little ingenuity it is possible to turn this form of pasta into a very interesting cake with a crunchy outer crust.

Ingredients:

250g couscous
250ml boiling water
2 eggs
25g caster sugar
juice of 3 lemons
finely-grated zest of 2 lemons

Method:

Add the couscous to a bowl, cover with the water and set aside for 5 minutes. Meanwhile, whisk together the eggs, sugar, lemon zest and lemon juice in a bowl. When the couscous is ready stir this into the egg mixture. Tip into a 20 x 10cm loaf pan that's been well greased and lined with greaseproof paper.

Place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 25 minutes, or until the centre of the cake is firm to the touch and a skewer inserted into the cake emerges cleanly. The cake should be quite crisp on the outside when done.

Allow to cool then remove from the pan. Take off the greaseproof paper, slice thickly and serve.

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