Lemon sultana couscous cake

    50 min

    A low fat, moist lemon loaf cake made with couscous. Lemon curd adds a nice texture and extra sweetness.

    54 people made this

    Serves: 8 

    • 260g uncooked couscous
    • 80g sultanas
    • 260ml boiling water
    • 2 eggs
    • 2 tablespoons caster sugar
    • 3 tablespoons lemon curd
    • 2 lemons, juiced and zested

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4. Line an 1lb loaf tin with baking paper or foil. Set aside. Soak the couscous and sultanas in the boiling water for about 5 minutes.
    2. In a medium bowl, whisk together the eggs, sugar, lemon curd and lemon juice; stir into the couscous. Spoon into the prepared loaf tin.
    3. Bake for 30 minutes in the preheated oven, or until the centre is cooked through when you test it with a knofe or a skewer. Cool, then remove from the tin. Slice and serve.

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    Reviews in English (6)


    Very unusual cake, with an interesting texture - more of a pudding than a cake. Very lemony and fresh. I enjoyed it myself and it went down well with two dieting workmates who liked the low-fat aspect. Will definitely make it again.  -  07 May 2012


    Very easy to make and smelt very lemony but did not like the texture.  -  10 May 2011


    Interesting texture to this cake. Nice as a change, and very easy to make. Might not make the lemon flavour again, but will be tempted to try other variations using cous cous  -  27 Mar 2010