Kalb el LouzSemolina and Almond Syrup Cake
Kalb el Louz is an Algerian semolina syrup cake, often enriched with almonds and orange blossom water. The syrup is poured over the hot cake and left to absorb before slicing.
Prep
25m
Cook
45m
Serves
8
Regional versions
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- Algeria
- North Macedonia
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Cake
- 450gSemolina Flour
- 120gAlmonds (coarsely ground)
- 160gWhite Sugar
- 120gUnsalted Butter (melted)
- 8gBaking Powder
- 320mlWhole Milk
- 4gSalt
Syrup
- 220gWhite Sugar
- 260mlWater
- 25mlLemon Juice
- 25mlOrange Blossom Water
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Preheat the oven to 180°C (350°F).
- 02
Combine the semolina flour, almonds, white sugar, baking powder, and salt in a bowl.
- 03
Pour in the melted unsalted butter and rub it through the dry ingredients, then add the whole milk and stir until evenly moistened.
- 04
Let the mixture rest briefly so the semolina can swell, then press it evenly into a baking dish.
- 05
Bake until the top is golden and the cake feels set in the center.
- 06
Simmer the white sugar and water until fully dissolved and slightly thickened. Stir in the lemon juice and orange blossom water.
- 07
Pour the hot syrup over the hot cake and let it stand until the liquid is absorbed.
- 08
Cut the cake into squares and serve once it is fully soaked and cooled slightly.
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