Sweet moroccan cous cous cakes

Moroccan cous cous syrup cakes
1 cup unsalted butter, room temperature
1 cup icing sugar
2 egg yolks
1/3 cup cooked cous cous
½ tsp cinnamon
¼ tsp ground cumin
2 1/3 cup flour, sifted
1 tsp baking powdered
20 blanched almonds
Syrup

1 cup water
2/3 cup sugar
1/2 cup mild honey
2 strips fresh lemon zest
2 strips fresh orange zest

Combine all the syrup ingredients in a saucepan and bring to a boil. Reduce the heat and simmer for 15 minutes.  Set aside to cool.

In a mixer with a paddle, combine the butter with the icing sugar, add the egg yolks and mix well. Now, add in the cous cous, then very slowly add the flour combined with the baking powder (otherwise the mixture will clump). You will end up with very soft and light coloured dough. Cover it with plastic wrap, put aside for 15 minutes.

Preheat the oven to 175 C. Make 18 small balls and place on a tray. Lightly press on their tops. Put an almond on the centre of each pastry. Bake for approximately 20-25 minutes until they are light brown.

With a tablespoon, pour warm syrup over hot (freshly) baked pastries. Repeat this a few times and let them soak with the syrup for about 10-15 minutes. Then with a spatula remove them from the syrup and place on a service plate. After cooling, cover them with plastic wrap and place in the fridge.

Tagged as: Dominique Rizzo, recipe, Sweet moroccan cous cous cakes