Bolo de Sêmola Argelino (Kalb-el-Louz)
قلب اللوز Kalb el LouzDiga: kalb-el-looz
Kalb-el-louz é uma sobremesa tradicional argelina muito amada, feita de sêmola e amêndoas, embebida em um xarope perfumado de flor de laranjeira. Popular em toda a Argélia, é especialmente preparada para celebrações, Eid e reuniões familiares. O bolo tem uma textura densa e úmida, com crosta dourada e um delicado aroma floral que o torna irresistivelmente doce e reconfortante.
Bolo de Sêmola Argelino (Kalb-el-Louz)
قلب اللوز, Kalb el Louz
Pronunciado kalb-el-looz
- Rende
- 8
- Prep
- 25 min
- Cozimento
- 45 min
- Total
- 1 h 10 min
- Nível
- Médio
Também sem ovos.
Alergênicos: contém glúten, leite, nozes. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. O tempo de cozimento e o tamanho das formas permanecem os mesmos.
Syrup
Modo de preparo
Preheat oven to 350°F (175°C). Generously butter a 9x9-inch (23x23 cm) square baking pan.
In a large bowl, combine semolina, ground almonds, sugar, baking powder, and salt.
Add the melted butter, warm milk, and orange blossom water. Mix thoroughly until a thick, smooth batter forms. Let it rest 10 minutes so the semolina can hydrate.
Spread the batter evenly in the prepared pan. Score the surface into diamond shapes with a sharp knife. Sprinkle sliced almonds on top and press gently.
Bake for 40-45 minutes until the top is deep golden brown and the edges are crisp.
While the cake bakes, prepare the syrup. combine sugar, water, lemon juice, and honey in a saucepan. Bring to a boil, then simmer 8-10 minutes until slightly thickened. Remove from heat and stir in the orange blossom water.
As soon as the cake comes out of the oven, pour the hot syrup evenly over the entire surface. Allow it to soak in completely and cool to room temperature before serving.
Variantes regionais
Some Algerian families replace part of the almonds with ground pistachios or add a layer of dates in the middle. A modern twist sometimes includes a light dusting of cinnamon on top.
Notas do cozinheiro
- Use fine semolina for the best tender texture; coarse semolina will make it gritty.
- The cake must be hot and the syrup warm when pouring so it absorbs properly.
- For extra fragrance, add a few drops of almond extract to the batter.
Sirva com
Hot mint tea or Turkish coffee
Antecipe e armazenamento
Can be made a day ahead; keeps well covered at room temperature for up to 3 days. Reheat slices gently in the microwave if desired.
