Desserts
Qalb el Louz (Heart of Almond Semolina and Almond Cake) (زوللا بلق)
Ingredients
- - Fine semolina — 500g (3 cups)
- - Melted butter — 200g (scant 1 cup)
- - Sugar — 100g (1/2 cup)
- - Ground almonds — 250g (2 1/2 cups)
- - Orange blossom water — 20ml (4 tsp)
- - Eggs — 2 (2)
- - Water — 150ml (2/3 cup)
- - Sugar, for syrup — 250g (1 1/4 cups)
- - Water, for syrup — 250ml (1 cup)
- - Lemon juice, for syrup — 10ml (2 tsp)
Method
- Preheat oven to 180°C (350°F) and grease a baking dish.
- Combine semolina, melted butter, sugar and water into a soft, cohesive dough.
- Mix ground almonds with a little sugar, orange blossom water and the eggs to form a smooth almond filling.
- Press half the semolina dough into the base of the baking dish.
- Spread the almond filling evenly over the base layer.
- Top with the remaining semolina dough, pressing gently to cover the filling completely.
- Score the top into diamond or square shapes and bake for 40-45 minutes until golden.
- Meanwhile, make the syrup by simmering sugar, water and lemon juice for 8-10 minutes until slightly thickened.
- Pour the warm syrup evenly over the cake as soon as it comes out of the oven.
- Let cool and soak for at least 1 hour before serving.
Introduction: A rich semolina cake with a hidden layer of sweetened ground almonds, baked until golden and soaked in fragrant orange blossom syrup.
Cultural Background: Qalb el Louz, meaning ‘heart of almond’, is a beloved Algerian celebration cake, its name referring to the tender almond filling hidden at the centre of each golden square.
Tips: Scoring the top before baking makes cutting through the layers afterward much easier. Pour the syrup while the cake is still hot for the best absorption.
Variations: Add a few drops of almond extract to the filling for a more intense almond flavour. Top with whole blanched almonds before baking for a decorative finish.
Vegetarian/Vegan: Naturally vegetarian; not easily adapted to vegan due to the eggs and butter central to the texture.
Serving Suggestions: Serve at room temperature as part of an Eid or celebration dessert spread.
Storage: Store in an airtight container at room temperature for up to 5 days.
Reheating: Not necessary — best served at room temperature.
Nutrition: 340 kcal | Protein 7g | Carbs 42g | Fat 17g
FAQs:
Q: Can I make this without orange blossom water? A: Yes, though it’s a signature flavour of the dish; rosewater can be used as an alternative if preferred. Q: Why is my cake dry? A: This usually means not enough syrup was absorbed — pour the syrup generously and evenly while the cake is still hot.
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