Algerian Kalb el Louz

Algerian Kalb el Louz : The Algerian almond heart: a very moist semolina and almond cake soaked in a syrup scented with orange blossom water.

• 12 servings
• Preparation 20 min
• Cooking 35 min
• Total 55 min
• Level easy
• Devices TM7 · TM6 · TM5

Ingredients : algerian kalb el louz

• 250 g medium semolina
• 150 g almond flour
• 150 g sugar
• 100 g melted butter
• 3 eggs
• 2 tsp baking powder
• 250 g sugar, for the syrup
• 250 ml water
• 1 tbsp orange blossom water

Preparation : algerian kalb el louz

1. Preheat the oven to 180°C (350°F) and butter a baking dish.
2. Put the semolina, almond flour, sugar, butter, eggs and baking powder in the bowl.
3. Mix until you have a thick batter. 30 secspeed 4
4. Spread in the dish, cut into diamonds and bake for 35 minutes at 180°C (350°F).
5. Rinse the bowl and cook the sugar and water for the syrup. 8 min100°Cspeed 1
6. Stir in the orange blossom water and pour over the hot cake.

Storage: 5 days at room temperature.

You can make this dish stress free with simple ingredients. Allow about 55 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.