Cuscuz de Moçambique (Mozambican Couscous) is a traditional Mozambican recipe for a classic cake made with wheat and maize flour flavoured with cinnamon. The full recipe is presented here and I hope you enjoy this classic Mozambican version of: Mozambican Couscous (Cuscuz de Moçambique).
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Despite being called 'couscous' this is really a maize flour and wheat flour cake bound with eggs, flavoured with cinnamon and leavened with baking powder. Traditionally this cake is baked in a cast iron pot, but I've substituted with a springform cake tin for ease of use and extraction.
Cream together the eggs and butter until thick and creamy. Work in the butter until completely combined.
Add the flours, baking powder, cinnamon and milk. Stir until the batter comes together then turn into a springform cake tin liberally greased with butter.
Transfer to an oven pre-heated to 180°C and bake for about 40 minutes, or until nicely risen, golden brown on top and cooked through. Remove fro the oven and allow to cool slightly then turn out onto a wire rack and allow to cool completely.
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