Strawberry cake is a soft and fragrant dessert with strawberries perfect for breakfast or snack in the spring season. A special idea to bring to the table! Here is our version with couscous.
The recipe for strawberry cake with beet couscous is from our own Anna Attanasio food blogger at Giallo Zafferano.
Add the hot milk to the cous cous stir, cover and let it rehydrate for 10 minutes. After the re-hydration time has elapsed, shell it with a fork.
Crack the eggs into a bowl, add the vanilla and sugar, and begin to whisk.
When the eggs have become light, puffy, and frothy, add the oil or melted butter and grated lemon peel; continue stirring.
Add the sifted flour together with the baking powder, milk and mix until smooth and homogeneous.
Add the chopped strawberries and finally the shelled couscous and stir until incorporated into the mixture.
Grease and flour a 24- to 26-cm diameter mold and transfer the dough into it and scatter slivered almonds on top and a few strawberry slices to taste.
Bake in a preheated oven at 180°C (350°F) for 35 to 40 minutes.
