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lemon-couscous-cake

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lemon-couscous-cake

Have your cake and eat it! A healthy, low fat yet delicious cake, crisp on the outside and moist in the middle and so easy to make!”

Ingredients

CAKE: 5 C. + 1 T. unsweetened apple juice
  1 C. chopped dates (Medjool are good)
  pinch of salt
  2 C. uncooked whole-grain couscous
  finely grated zest of one lemon (or to taste)
 
 TOPPING:
  3/4 C. unsweetened apple juice
  1/4 C. lemon juice
  2 T. maple syrup
  1 T. kudzu or arrowroot powder dissolved in 1 T. apple juice

Instructions

Procedures : In a large saucepan, heat apple juice to boiling.  Add dates and salt. 
 Cover, reduce heat and simmer gently for 10 minutes.
 
 While dates are simmering, heat a large heavy-bottomed skillet over medium-
 low heat.  Add couscous and cook 5-10 minutes, until lightly toasted.  Stir
 as necessary.
 
 Gradually add toasted couscous to simmering apple juice and dates, stirring
 constantly.  Cook, stirring, 3 to 4 minutes, until mixture thickens.  Stir in
 lemon zest and remove from heat.
 
 Rinse a 10-inch round or 9-inch square glass or ceramic baking pan with
 water. Shake out excess water, do not dry.  Spread couscous mixture evenly in
 pan.  Set aside to cool.
 
 TOPPING:
 
 In a small saucepan, whisk apple juice and maple syrup.  Heat just to simmer
 and add dissolved kudzu, whisking constantly.  Cook briefly, whisking until
 thick.  Spread on cooled couscous.

Keywords: lemon-couscous-cake

Written by Melissa Owens

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