Ingredients
120g (4,5 oz) butter, melted
180g (6oz+) FRESH mozzarella, chopped
A few drops of vanilla essence
1
small package or 1 pinch of ground saffran
1tsp orange flower water (alternative, rose water)
30-40g
(1,5oz circa) roughly crushed pistacchi for garnish
Directions
1.
* prepare the couscous following the direction. (for quick cooking ones, immerse in about 300ml of boiling water, cover and let it stand for at least 5 minutes, for this cake, a bit more)
2.
* Flake the cous cous well to get rid of big lumps.
3.
* In a good sized bowl, beat together the eggs and the melted butter, then mix in the couscous, blend together well.
4.
* In anoter large bowl, beat together the chopped mozzarella, ricotta, 40g of honey, cinnamon and vanilla, until the mixture become smooth and thickly creamy.
5.
* In a buttered cake pan (about 27cm/10-11inch) lay down the half of the couscous mixture evenly. Then cover with the cheese mixture, then top with the rest of the couscous, spreading it out evenly.
6.
* Bake it in a preheated oven at 190°C/375°F for 20minutes. Let it cool.
7.
* In a small saucepan, mix the honey, saffran and water, let it boil for 7 minutes, stirring constantly. Remove from the heat and mix in the orange flower water.
8.
* Let the syrup cool slightly, then pour evenly over the cake. Garnish the top with pistacchi.
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