Lemon Cous Cous Cake

It’s quite a close, dense texture, well ok this version is!  I liked it though as it really felt like I was having a cake-y treat, the lemon was quite sharp which again was a lovely change to the type of cake I’ve been having on slimming world.  And at ¼ syn for it all most definitely worth having!

Ingredients

4 oz or 115g plain cous cous

Vanilla Muller Light

½ teaspoon baking powder

3 eggs

3 tablespoons sweetener

Juice and rind of 1 lemon

Method

Pre heat the oven to 180 degrees or gas mark 6

Make cous cous according to packet instructions, I add the lemon juice and finely grated rind at this stage as it soaks in.  It’ll take about 5 minutes to absorb all the water

Separate the eggs and add the yolks to the slightly cooled cous cous, at this stage you can also add the muller light and baking powder

In a clean bowl whisk the egg whites until the mixture makes stiff peaks and fold into the cous cous mixture

Lemon cous cous cake ready for the oven

Pour the mixture into a loaf tin and bake for about 30-40 minutes depending on your oven, it should be slightly springy and will have come away from the side of the tin or a skewer come out of the cake clean

Perfect with a cup of coffee

Lemon cous cous cake with coffee!