Algerian Kalb el Louz Semolina Cake with Almonds
This Algerian semolina cake features a sweet almond flavor and syrup soak, ready in just 70 minutes. A delightful dessert to share.
Kalb el Louz is a unique Algerian dessert that combines semolina and almonds for a rich flavor. The syrup soak gives it a delightful sweetness.
Why This Recipe Works
Flavor Absorption: Allowing the semolina to rest lets it fully absorb the liquid, enhancing flavor.
Perfect Texture: Baking at the right temperature ensures a golden, moist cake without being soggy.
Almond Topping: Slivered almonds provide a crunchy contrast to the soft cake, elevating its overall texture.
Chef's Pro Tip: For a more intense flavor, let the baked cake soak in syrup for at least an hour before serving.
Prep Time
30 min
Cook Time
40 min
Total Time
70 min
Servings
Ingredients
Directions
- 1
In a bowl, mix semolina, sugar, baking powder, and melted butter until combined.
- 2
Gradually add milk and vanilla extract to the mixture, stirring until smooth.
- 3
Let the batter rest for 30 minutes to allow the semolina to absorb the liquid.
- 4
Preheat your oven to 350°F (175°C) while you prepare the pan.
- 5
Pour the batter into a greased baking dish and smooth the top with a spatula.
- 6
Sprinkle slivered almonds evenly over the batter before baking.
- 7
Bake for 35-40 minutes until golden brown and a toothpick comes out clean.
- 8
Prepare the syrup by boiling water and sugar together until dissolved, then add rose water.
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Nutrition Facts
Per serving
fat
12g
carbs
38g
fiber
1g
sodium
60mg
protein
5g
calories
280
