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Qalb el louz
Semolina and almond cake
Algerian semolina and almond cake soaked in orange-blossom syrup, for Ramadan nights
Qalb el louz ('heart of almond') is the Ramadan sweet of Algiers: a dense, sandy semolina cake with a ribbon of almond filling, cut into diamonds with an almond on top and soaked in syrup while hot. Pastry shops in the Casbah sell it by the tray after iftar, to eat with mint tea or coffee late into the night. The semolina is soaked overnight in butter and water, which gives it its moist, grainy crumb. Chef's tip: pour cold syrup over the hot cake; hot syrup on a hot cake makes it soggy instead of moist.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 16
Ingredients
For the cake
- 1 ⅛ lb coarse semolina
- 5 ½ oz sugar
- 5 ½ oz melted butter
- ¼ tsp salt
For the filling
- 5 ½ oz ground almonds
- 1 ¾ oz sugar
- 1 tsp ground cinnamon
- 2 tbsp orange blossom water
For the syrup
- 1 ⅛ lb sugar
- 1 ¾ cups water
- 1 tbsp lemon juice
- 2 tbsp orange blossom water
- 2 tbsp honey (optional)
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Method
0/7 doneStep 1: Rub 5 ½ oz melted butter into 1 ⅛ lb coarse semolina, 5 ½ oz sugar and ¼ tsp salt with your fingertips until every grain is coated. Pour over 1 cup water mixed with 2 tbsp orange blossom water, mix lightly, cover and leave at least 6 hours or overnight; the semolina will swell and firm up.
360 minStep 2: Make the syrup: boil 1 ⅛ lb sugar, 1 ¾ cups water and 1 tbsp lemon juice for 10 minutes until slightly thick. Add 2 tbsp orange blossom water and 2 tbsp honey and cool completely.
10 minStep 3: Heat the oven to 350°F (325°F fan) and butter a 22 × 30 cm tin. Mix 5 ½ oz ground almonds, 1 ¾ oz sugar, 1 tsp ground cinnamon and 2 tbsp orange blossom water into a damp crumble.
Step 4: Break up the soaked semolina and press half into the tin without packing it hard. Scatter over the almond filling, then press the remaining semolina evenly on top.
Step 5: Cut into 16 diamonds right through, and press 16 blanched almonds into the centres.
Step 6: Bake for 50–60 minutes until deep golden on top and coming away from the sides. Common mistake: taking it out pale — it should be the colour of a digestive biscuit.
60 minStep 7: Pour the cold syrup over the hot cake straight from the oven; it will sizzle and soak in. Leave for at least 2 hours, then cut through the marks again to serve.
120 min
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 7 g
- Carbs
- 68 g
- Fat
- 16 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does qalb el louz take?
- About 90 minutes in total: 30 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of sugar?
- Caster sugar, same amount.
- What can I use instead of melted butter?
- The same weight of ghee or coconut oil (for frying and most baking).
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Perfect for:Tea-time