Best 4 Olive Oil Couscous Cake With Crème Fraîche And Date Syrup Recipes

COUSCOUS CAKES

Steps:

• In a medium bowl, mix together the couscous, cilantro, egg, egg yolk, coriander, lemon zest, salt and pepper. Sprinkle the flour over the mixture. Mix until combined.
• In a large nonstick skillet, heat the oil over medium heat. Form 1/4 cupfuls of the mixture into 8 patties. Add 4 of the patties to the pan and cook for 3 to 4 minutes each side until golden. Drain on paper towels. Repeat with the remaining couscous mixture.
• Serve the couscous cakes with mango chutney.

CAMPARI OLIVE OIL CAKE

Steps:

• Heat oven to 350 degrees. Grease a 9-inch springform pan, and line the bottom with parchment paper. (You can use a regular 9-inch cake pan that is at least 2 inches deep, but the cake will be harder to unmold.)
• In a medium bowl, whisk together flour, sugar, salt, baking powder and baking soda. In a large bowl, whisk together butter, milk, oil, eggs, Campari, citrus zests, and citrus juices. Fold in the dry ingredients, then scrape the batter into the prepared pan.
• Bake until the top is golden and springs back when lightly pressed in the center, 45 minutes to 1 hour. (A cake tester might emerge with a few crumbs, which is OK.)
• Let the cake cool completely in the pan. Then run a butter knife around the edges and release the sides. Serve with dollops of whipped crème fraîche. This cake is best served on the same day that it's baked.

CRèME FRAîCHE POUNDCAKE

Steps:

• Heat oven to 350 degrees. Thoroughly butter a 9-by-5-inch loaf pan, including the rim. Sprinkle a little sugar into the pan, tilting to coat the bottom and sides in a thin, even layer.
• In a medium bowl, whisk together the flour, cornstarch, baking powder and salt. (Using 1/2 teaspoon baking powder yields a dense and velvety interior, while 1 teaspoon makes the cake slightly airier and softer.)
• In a large bowl using an electric mixer, either hand-held or a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 3 to 4 minutes. Beat in the eggs, one at a time, beating well between additions.
• With the mixer set on low speed, beat in half the flour mixture. Beat in the crème fraîche, then the remaining flour mixture, scraping down the sides of the bowl with a rubber spatula. Beat in the vanilla extract.
• Scrape the mixture into the prepared pan and smooth the top. (Depending on your pan, it may fill it all the way to the top, and that is OK.) Bake until the cake is browned on top and a cake tester inserted into the center comes out clean, 55 to 65 minutes. Transfer to a wire rack to cool for a few minutes while you make the syrup.
• In a small bowl, combine 1 cup/120 grams of the confectioners' sugar, vanilla extract or rum, and 2 tablespoons water, whisking until smooth. (It should be quite thin. Add more water, if needed.) Using a long, thin paring knife, pierce the cake all over about 20 times, poking all the way through. Spoon 4 tablespoons of the syrup over the warm cake. Reserve remaining syrup in the bowl.
• After the cake has cooled in the pan for an hour, run a thin metal spatula or butter knife around the edges to release them from the pan, then unmold the cake onto the rack to finish cooling.
• Whisk crème fraîche and remaining 1/2 cup/60 grams confectioners' sugar into the syrup until you get a thick glaze, as thick as heavy cream. Add a little more confectioners' sugar or water if needed to get the right texture.
• Pour the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for at least 15 minutes before slicing.

CITRUS OLIVE OIL CAKE

Steps:

• Combine 2 cups of the sugar and the water in a medium saucepan. Bring to a boil over medium-high heat. When the sugar has dissolved, add the oranges and lemon. Make sure there's enough liquid to cover at least two-thirds of the fruit-if needed, add a little more water and an equal amount of sugar directly to the pan (you don't need to dissolve it separately). Cover the pan and lower the heat to maintain a very gentle simmer. Cook, turning the fruit occasionally, until the fruit is very soft and easily pierced with a skewer, about 40 minutes. Carefully transfer the fruit to a plate and let cool enough to handle (save the syrup for another use-see Tip for ideas).
• While the fruit is cooking, put the almonds in the bowl of a food processor and pulse until finely ground. Transfer to a large bowl and whisk in the flour and baking powder. Set aside.
• Oil a 9-inch springform cake pan (or a regular 9-inch-round by 3-inch-tall cake pan) and line the bottom with parchment. Position a rack in the center of the oven and heat to 350°F.
• Cut the fruit into quarters and remove and discard any seeds or large pieces of membrane. Put the fruit in the food processor (you don't need to wash the bowl first). Pulse, scraping down the sides as needed, until the fruit is pureed and fairly smooth-a few small lumps are okay.
• Put the eggs and salt in the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until lightened in color and foamy, about 2 minutes. With the motor running, gradually add the remaining 1 1/2 cups sugar and continue to beat until very thick and creamy white, 3 to 4 minutes longer. Reduce the speed to medium, and with the motor running, drizzle in the olive oil.
• Add the pureed fruit and continue to mix until blended, about 30 seconds. Remove the bowl from the stand and gently fold in about a third of the flour mixture. When incorporated, add the rest of the flour mixture and fold until smooth.
• Pour into the prepared pan and smooth the top. Bake until the cake is dark golden brown and springs back after a light touch, about 1 hour 10 minutes. (Resist the urge to use a toothpick to determine doneness; it will cause the cake to sink in the center.)
• Let cool in the pan for 25 minutes and then run a knife around the perimeter. Turn out onto a rack to cool completely.
• This cake is even better the next day, and keeps for up to 5 days at room temperature.
• TIP
• It's a shame to waste the poaching syrup with its lovely flavor of orange and lemon. It will last nearly indefinitely in the refrigerator. Mix a couple of spoonfuls with seltzer water to make an Italian soda, or use in your favorite cocktail recipe (it goes especially well with bourbon and gin).
• NOTE
• To toast the almonds, spread them on a large rimmed baking sheet and bake in a 350°F oven until light to medium-golden brown, 10 to 15 minutes. You can also use an equal weight of whole or slivered almonds, but they won't grind to as fine a consistency as the sliced.