I don’t know about you, but I have a real passion for couscous! I cook it in every possible and imaginable way, perhaps because it has long been considered a staple beyond ethnic cuisine, perfectly integrated into the flavors of our tradition! And naturally, when I found this sweet recipe in a cooking magazine, I couldn’t resist trying it! Yes, you heard right, it’s a sweet couscous cake without yeast. Are you surprised? Of course, as is my custom, I made some adjustments based on my mold and personal tastes. Once I verified its goodness, I decided to share it here on the blog to tickle your curiosity and initiative in the kitchen! Just hearing the ingredients it’s made of can make you fall head over heels in love! Apples, ricotta, raisins, pine nuts, and citrus peels for a truly special and unique final encounter of flavors and textures! The crunchiness of the almonds on top of this sublime cake was the best I could have imagined! A final touch of powdered sugar, and you’ll bring a truly original and delicious dessert to the table!
CURIOSITY: Did you know that the etymology of the term “couscous” comes from “kuskus,” an Arabic word that points to a large shallow pan specifically used for cooking this food? Couscous provides all the nutritional properties typical of cereals. Additionally, it increases the sense of satiety and aids digestion due to its fiber content. It is also recommended for those on weight-loss diets due to its low-fat content.
If you love this nutritious and versatile food, here you will find other recipes based on couscous:
- Difficulty: Easy
- Cost: Medium
- Rest time: 15 Minutes
- Preparation time: 20 Minutes
- Portions: 8-inch mold
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
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- 1 cup couscous (whole spelt)
- 1 cup milk
- 1 cup ricotta
- 1/2 cup whole cane sugar
- 2 eggs
- 1 lemon zest (untreated)
- 1 citron zest (untreated)
- 1 Golden apple
- 1/4 cup sultana raisins
- 1/3 cup sliced almonds
- 1/4 cup pine nuts
- 2 tbsps sweet vermouth
- to taste powdered sugar
Tools
- 1 Small Bowl
- 1 Saucepan
- 2 Mixing Bowls
- Electric Whisks
- 1 Fork
- 1 Lemon Grater
- 1 Spatula
- 1 Mold
Preparation
Start by soaking the raisins for 15′ covering them with water and flavoring with white vermouth (fig. 1).
Meanwhile, heat the milk with 50 g of whole cane sugar* in a saucepan (fig. 2).
Bring to a boil, then turn off the heat and pour the spelt couscous** into the milk. Cover with a lid and let rest for 10′, until the couscous has absorbed all the milk (fig. 3).
Beat the egg whites until stiff with an electric whisk and set aside, preferably in the refrigerator (fig. 4).
In another bowl, mix the egg yolks with the remaining sugar using a clean whisk (fig. 5).
Incorporate the ricotta and the grated citron and lemon zest*** (fig. 6).
Once the couscous is ready, remove the lid and fluff it up with a fork (fig. 7).
Add the fluffed couscous to the ricotta mixture and combine with a spatula (fig. 8).
Peel the apple and dice it finely, then add it to the mixture along with the well-drained raisins (fig. 9).
Add the pine nuts and mix well (fig. 10).
Finally, fold in the egg whites gradually, with slow movements from bottom to top to avoid deflating the mixture (fig. 11).
Transfer everything into a well-buttered springform pan and level the surface (fig. 12).
Cover the entire surface with sliced almonds and place in a preheated oven at 350°F for about 45′. Always rely on the toothpick test (fig. 13).
Once cooked, remove from the oven and allow to cool completely before removing from the mold (fig. 14).
Let the cake stabilize, removing it from the mold only when it is warm. Serve dusted with powdered sugar to taste.
And voilà… the couscous, apple, and ricotta cake is ready to be enjoyed!
Bon Appetite from La Cucina di FeFè!
Storage
👉The couscous, apple, and ricotta cake can be stored at room temperature for only 24 hours, after which I recommend refrigerating for up to 2 days in suitable containers.
Tips, Notes, Variations, and Suggestions
🟣*Why use whole cane sugar in couscous cake: There is increasing talk about the importance of using unrefined foods, which applies to sugars as well as flours. Whole cane sugar is derived solely from sugarcane. Its consistency is fairly compact and almost similar to wet sand, with a very dark color because it contains more molasses. Thus, for the same weight, whole cane sugar has less sucrose. As a result, its sweetening power is slightly lower, as is its caloric content. Additionally, whole cane sugar contains nutritional substances that other sugars do not. Lastly, if that were not enough, this type of sugar gives the recipe an even more rustic and aromatic touch, enhancing the full-bodied flavor of the couscous. Of course, you can substitute this type of sugar with plain cane sugar or granulated sugar.
🟣**Spelt couscous: There are various types of couscous, all great, such as whole wheat couscous made with whole durum wheat semolina, or quinoa or spelt couscous made with the semolina of these grains. The choice for this dessert falls on the latter because it is an ancient grain rich in nutrients essential for a balanced diet. The fibers in spelt help slow the absorption of carbohydrates, helping to maintain stable blood sugar levels. Furthermore, spelt is a low-fat, cholesterol-free food, making it a healthy option for those looking to maintain a balanced body weight and a healthy heart. It also has a lower Glycemic Index compared to many other cereals, but nothing prevents you from opting for a classic semolina couscous.
🟣*** If you can’t find citron zest, you can use only lemon zest or swap it with orange zest, always untreated. The raisins can also be easily replaced with chocolate chips.
