Spiced couscous cake

I read this on one of my cookbooks that said something about a couscous loaf (I’ll dig it out and post the name here when I get back home to Paris) and that was where my inspiration came from. And for lunch yesterday, I was in a Cajun kinda mood so this was the flow  helped with the mighty Tesco spices by my side. You can just set this on the centre table for a light lunch with friends and some salad or even for a picnic.

the mighty spicy men from Tesco

For the spicy mix:

  •  1 tsp mixed spice / melange d’epices
  • 1 tsp coriander seeds / graines de coriandre
  • 1 tsp crushed chillies / piments concassee
  • 1 tsp grated ginger / gingembre
  • 1 tsp grated garlic / ail
  • ½ tsp thyme / thym
  • ½ tsp white pepper / poivre
  • ¼ tsp turmeric / curcuma
  • ¼ tsp paprika

For the rest:

  • 2 Tbsp sunflower oil (use whatever you have at home) / l’huile de tournesol
  • 50 g block of coconut cream / creme de noix de coco
  • 2 small carrots (grated) / carotte
  • 2 medium red onions (chopped) / oignon rouge
  • 5 mushrooms (sliced) / champignons
  • 700 ml veggie stock / bouillon legume
  • 1 ¾ cups of couscous
  • Salt and pepper to your liking / sel et poivre comme vous voulez

spices all measured out

the block of coconut cream I used

To make: 

  • Spray a 9” round cake tin with oil, then line with cling film (the oil helps the cling film to stick nicely). Leaving a lot of overhang to warp up the cake later.
  • Spray the interior of the cake tin with a little oil too and set aside.
  • Drizzle a teaspoon of oil in a frying pan and add the mushrooms, some salt and pepper and fry for 1 minute before removing and arranging on the sides of your cake tin as shown in the picture
  • Now arrange the carrots and basil leaves at the bottom of the tin and set aside.
  • Onto the couscous. Put the rest of the oil in a big saucepan on medium heat together with onions and the spice mix  frying off for about 4 mins
  •  Pour in the veggie stock together with the coconut cream and let cook on high heat for about 8 mins.
  • Now reduce the heat and stir in the couscous. Turn off the heat and cover for 1 minute so that it absorbs some of the water.
  • Quickly transfer this to the cake tin and immediately cover with the clingfilm pressing down to help it take the shape of the cake tin.
  • Leave to continue rising and absorbing the rest of the spicy juice for another 10 mins.
  • Unmould carefully and serve your cake slices.

cake tin lined with cling film

mushroom, carrot and basil

wrapped up to rest for 10 mins

ready and unwrapped

et voila!

slice o’ cake?

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About the Author: foodie

Yoga Teacher & Great Baker