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Date: Sun, 26 Sep 93 16:43:16 CDT
From:
Orange Spice Couscous Cake
spices (ahem.. conservative estimates, you might bump up the amounts)
1/16 tsp cloves (grind yourself rather than using pre-ground powder)
1/16 tsp allspice
1/16 tsp cinnamon
(in fact, the spice mix came from Anna Thomas' _The Vegetarian Epicure_
book from 1975(?) and the book has been reprinted several times, so it's
still around in bookstores ...my copy is lost or may be in the basement,
so these are approximations, if you have the book, look for the orange
spice drink recipe and copy from there). if I find the book, i'll post
for sure.
2 cups orange juice
1 cup dry couscous
1 tbs (or more) orange blossom honey (I only use honey in the glaze, but
mention it here as an afterthought since the cake might have been sweeter
-- but the best bet is not to use it the first time and let the glaze
serve as the sweetener)
glaze:
juices strained from the cooking process
additional (if needed) orange juice to total about 1/3 cup of oj liquid
1 tbs mild (orange blossom, clover, or blended) honey
1/2 tsp cornstarch
2 tsp water
more spices (optional)
instructions for cake:
boil the orange juice and the spices, blend in the (afterthought.. )
honey, and add the dry couscous, let simmer 4-5 minutes, or until it
appears done. strain the couscous, retaining the juices in a small
saucepan or skillet. mold the couscous into a bombe shape, ie. a very
rounded half sphere (squish out the air if you are the tactile type).
place this on a flat serving platter. then make the glaze (recipe
follows) and pour the hot glaze all over the cake. serve while the glaze
is still warm, by cutting cake in wedges. serves about two to four.
instructions for glaze:
warm the strained juices and any additional orange juice in a small
saucepan, stir in honey (and optional spices). dilute cornstarch in water
and add to the juices and honey, keeping flame low, stirring constantly.
this will glaze up rather quickly if you are using a skillet. do not let
the honey carmelize too much or else you will have a sticky mess that
won't pour. pour hot glaze over the bombe shaped cake. retain (or make)
extra glaze for placing on top of slices.
additions:
you might make extra glaze to add to the cake. you might serve alongside
mandarin orange segments (these can be bought canned and strained before
serving). you might add more spices to the cake or the glaze. you might
mold the cake with the orange segments (but good luck, it may not hold its
shape as easily). you might try to mold it differently -- i guess that
these couscous cakes need an oiled mold but fatfree guidelines don't
permit much added oil, perhaps a paper towel dipped in oil and swiped over
the mold will do. enjoy with tea.
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