Algerian Semolina Cake (Kalb-el-Louz)
قلب اللوز Kalb el LouzSay it: kalb-el-looz
Kalb-el-louz is a beloved traditional Algerian dessert made from semolina and almonds, soaked in a fragrant orange-blossom syrup. Popular throughout Algeria, it is especially prepared for celebrations, Eid, and family gatherings. The cake has a dense, moist texture with a golden crust and delicate floral aroma that makes it irresistibly sweet and comforting.
Algerian Semolina Cake (Kalb-el-Louz)
قلب اللوز, Kalb el Louz
Pronounced kalb-el-looz
- Serves
- 8
- Prep
- 25 min
- Cook
- 45 min
- Total
- 1 hr 10 min
- Level
- Medium
Also egg-free.
Allergens: contains gluten, milk, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Syrup
Method
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.
Regional variants
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.
Cook's notes
- 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.
Serve with
Hot mint tea or Turkish coffee
Make ahead and storage
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.
