cous cous cake

vixkat

vixkat

Cambridge Consultant
right i have been on here alot looking for nice recipes and found the cous cous cake, i just made it an wow its lovely if you really need that cakey stodgey fill :) i made it with vanilla muller light and more vanilla extract and almond extract too :) microwaved it and 10 mins later enjoyed two helping with mullier berry light yog!! anyone who has looked at this and thought i might try it...make it and you wont be dissapointed :)
 
recipe please! (ducks out as not on SW, but may be in future!) x
 
4oz cous cous - cover with boiling water let it sit for 5 mimns

mix 2 eggs
1/2 teaspoon baking powder
1 muller light vanilla
vanilla extract
almond extract
4 tablespoons of sweetner


mix all

microwave 10 mins

eat with more muller yog over it, i had summer berries one :) lovely - it tasted almost bakewelly!!
 
they are 1/2 syn because of the baking powder.....so you could eat it all if you want :)

i ate most of yesterdays last night! and made another today...this time i added lots of lemon juice and zest and i baked it in the oven for 40 mins to make it brown, and it was lovely!! reminded me of lemon drizzle cake :) i just cant stop eating it
 
my friend has just made this for our taster night and it was lush!! she also made one adding a spoonful of nuttella which was just as good
 
mm this is great.i planned that it would last me all week but iv just eaten half!

i also added a little dark chocolate cup that i broke into pieces and placed all over it.they are only 2syns!
was goregouse.just like a stodgy hot pudding cake.really hit the spot
 
Have also been told that if anything like polenta, cous cous etc is used as a flour substitute then it has to be synned. Although considering that the cous cous is cooked before hand in this case and just mixed in with the other ingredients it might be free? Wish I knew!
 
Hi there, I just had this conversation with our consultant tonight! I've been wanting to try the polenta muffins but wasnt sure if it was free or not.
He said you only need to syn the polenta if its ground (fine like flour) in its wholegrain state like for the muffin recipe on here its free.
I'm sure the cous cous would be the same as your not actually grinding it down as a flour substitue and it's still free when you use it in savoury recipes!
Hope this helps
 
WOW ive just amde some of these havnent actually tasted one yet, i put them into seperate bun cases the mixture made 12 buns! they look gorgeous cant wait to try one but just wondering, how long do you think they will keep and do you reckon i can freeze some?
 
ok the verdict, they are gorgeous, not as sweet as a normal cake but the texture is unbelievably, ive had 4 buns (oops!) dipped in natural yogurt and WOW cant believe thats diet food! got 8 left gunna take some to work to snack on over the next 2 days. well recommended. i did them im paper bun cases and the outside layer of cous cous did stick to the case a bit but i just scraped it off with my teeth lol!
 
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