Jessica indicates in the headnote to her recipe: “Because it is not baked, it is an appropriate dessert for any season and is quite relaxing. The topping on its own makes it a really delicious treat.

For the cake

  • 2 cups apple juice
  • 2 T rice syrup
  • 1 t vanilla
  • 1/2 t umeboshi vinegar
  • 1 cup whole wheat couscous

For the topping

  • 1 cup dried fruit (prunes, apples, apricots, raisins)
  • 1 cup water
  • 2 T rice syrup
  • 1/2 t vanilla
  • 1/2 t umeboshi vinegar
  • 2 strips lemon zest
  • 1 T kuzu
  • 1/4 cup water

For couscous cake

  • Bring apple juice, rice syrup, vanilla, and vinegar to a boil.
  • Add couscous and simmer over low heat for 5 minutes.
  • Remove from heat and let sit for 20 minutes.
  • Place the couscous in a 9 in. x 9 in. dish and tamp it down to make the “cake.”

For the topping

  • Soak dried fruit in apple juice for 30 minutes.
  • Chop soaked fruit into bite-size pieces.
  • Bring soaked fruit, soaking juice, and water to a boil.
  • Add rice syrup, umeboshi vinegar, lemon zest and vanilla.
  • Cover and simmer for 15 minutes.
  • Dilute kuzu in cold water, mixing well to smooth out any lumps.
  • Add diluted kuzu into fruit mixture, stirring constantly.
  • Bring to a boil and simmer for 1 minute more.
  • Remove from heat.
  • Remove lemon zest from topping.
  • Spread topping on couscous cake.
  • Cool and serve.

By Jessica Porter

Adapted from Hip Chick’s Guide to Macrobiotics