Kalb el Louz (Algerian Almond Semolina Cake)
A moist, tender cake of semolina and ground almonds, soaked in orange blossom syrup and topped with toasted flaked almonds.
- Time1 hr 10
- LevelEasy
- Costabout £0.40 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 20 cm square cake tin.
- 2
Whisk the eggs and 150 g sugar for 3 minutes until pale and thick. Stir in the melted butter, milk, orange zest and 1 tbsp orange blossom water.
3 min - 3
Mix the semolina, ground almonds and baking powder, then fold into the egg mixture until just combined. Pour into the tin and scatter over the flaked almonds.
- 4
Bake for 35 to 40 minutes, until golden and a skewer comes out clean.
37 min 30 s - 5
While it bakes, simmer the 250 g sugar, water and lemon juice for 8 minutes until slightly syrupy. Stir in the orange blossom water. Cool a little.
8 min - 6
Cut the hot cake into diamonds in the tin. Pour the syrup evenly over it and leave for at least 30 minutes to soak in before serving.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.