Recipe

Couscous Marmalade Torte

Accompanying article: Couscous

Makes one 9" cake

I've been making this fifteen-minute cake for over thirty years and am always surprised at how lush, moist and rich tasting it is. It's an unconventional light but substantial cake with no eggs, fat or flour. I serve it not only as a dessert but as a breakfast cake. My eldest child more than once requested it as her birthday cake.

For the torte:

2 cups apple juice
1 cup couscous
Juice and grated zest of 1 orange

For the topping:

1 cup orange marmalade
½ cup chopped roasted pecans
1 cup whipped cream (optional)

Place the apple juice, couscous and orange juice and zest in a medium saucepan over medium heat. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, for 10 minutes or until thickened.

Spread the couscous mixture into a 9" springform pan. Smooth the top. Allow to cool for 2 hours. Cover the top with the marmalade and sprinkle with the nuts. Remove from the pan. Slice into wedges and serve with a dollop of whipped cream if desired.

May you be well nourished,

Rebecca Wood