½ can of peach halves
2 tbsp sunflower oil
1tbsp icing sugar
toasted hazelnuts, chopped
Preheat the oven to 225C/450F/Gas 7.
For the cake, place the couscous, eggs, honey, cranberries, and orange zest in a bowl and mix well.
Melt the butter in a 15cm/6in ovenproof frying pan. When foaming, add the couscous mixture to the pan, and spread evenly, smoothing down the top.
Cook for two minutes on the stove, then transfer to the oven and cook for five minutes, or until cooked and golden.
Meanwhile, for the peaches, heat a griddle pan and brush with the oil. Add the peaches and grill for three minutes on each side, then remove from the heat.
When ready to serve, turn out the couscous cake onto a plate, top with the peaches, dust with icing sugar and sprinkle with toasted hazelnuts.
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