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Couscous and Blood Orange Cakes
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Couscous and Blood Orange Mini Cakes

The recipe makes 24 mini cakes, almost like petit fours, using a mini muffin tin. If you'd like to make the cakes larger, use a regular muffin tin and bake for an extra 10 minutes. You will get 12 - great for an afternoon tea or the lunchbox. Since couscous contains gluten, if you are allergic, go with the original Lemon Polenta Cakes recipe - just use blood orange instead.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 24

Ingredients

For the Couscous:

  • 1 cup couscous
  • 1/2 cup blood orange juice
  • 1/2 cup boiling water

For the Couscous and Blood Orange Mini Cakes:

  • 50 g coconut oil or butter softened plus extra for greasing
  • 1 blood orange, zested and juiced
  • 1/4 cup blood orange juice
  • 1 egg
  • 1/4 cup desiccated coconut
  • Couscous prepared as above

For the Blood Orange Icing:

  • 1/2 cup blood orange juice
  • 1 teaspoon arrowroot (tapioca) flour
  • 2-3 tablespoons coconut flour
  • 2 tablespoons powdered granulated stevia or 6-8 stevia drops

Instructions

To prepare the Couscous:

  • Place couscous in a bowl. Add blood orange juice and boiling water. Mix well and allow to stand for 10 minutes, or until all the water and juice have been absorbed. Fluff up with a fork to separate. Set aside to cool.

To prepare the Couscous and Blood Orange Mini Cakes:

  • Cream dairy-free spread or butter in a large bowl using a mixer. Add zest, juice and egg and continue mixing on a lower speed for another minute.
  • Add desiccated coconut and couscous and mix until the mixture is blended well. About 1 minute.
  • Grease muffin tray with extra dairy-free spread or butter.
  • Scoop mixture into muffin holes, pressing down gently to fill and even out the tops.
  • Bake in a preheated oven for 15 minutes for mini cakes, or 25 minutes if using a regular-size muffin tray.
  • When ready, remove from oven, invert onto a cutting board and cool.

In the meantime, prepare the Blood Orange Icing:

  • Place blood orange juice an arrowroot in a small pan and bring to a boil over medium heat. Reduce the heat to a simmer, and cook the juice down to about a quarter of the original volume. It will thicken and become slightly syrupy. Allow to cool.
  • Once cooled, add coconut flour and stevia, mix to make icing.
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