Name: Qalb el Louz (Algerian Almond Semolina Cake)
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 30 min
Yield: 16 pieces
Cuisine: Algerian
Ingredients: 2 cups fine semolina; 1/2 cup granulated sugar; 1 tsp baking powder; 1 cup unsalted butter, melted; 1/2 cup plain yogurt; 1 tsp vanilla extract; 1 1/2 cups ground almonds; 1/3 cup granulated sugar; 2 tbsp orange blossom water; 1 egg, lightly beaten; 1 cup granulated sugar; 1 cup water; 1 tbsp lemon juice; 2 tbsp orange blossom water

Cuisine Algerian

Course Desserts

Total time 1h 30m

Servings 16 pieces

Calories 320 kcal

Qalb el louz, meaning “heart of almonds,” is a diamond-cut semolina cake hiding a layer of almond paste and soaked in orange blossom syrup. It’s a festive Algerian sweet, especially popular during Eid and family celebrations.

Gather everything

Ingredients

For the semolina layers
2 cups fine semolina
1/2 cup granulated sugar
1 tsp baking powder
1 cup unsalted butter, melted
1/2 cup plain yogurt
1 tsp vanilla extract
For the almond filling
1 1/2 cups ground almonds
1/3 cup granulated sugar
2 tbsp orange blossom water
1 egg, lightly beaten
For the syrup
1 cup granulated sugar
1 cup water
1 tbsp lemon juice
2 tbsp orange blossom water

Cook step by step

Instructions

Make the syrup first
Combine the sugar, water, and lemon juice in a small saucepan and simmer for 8-10 minutes. Remove from heat, stir in the orange blossom water, and let cool completely.
Mix the semolina batter
In a large bowl, combine the semolina, sugar, and baking powder. Stir in the melted butter, yogurt, and vanilla until you have a soft, spreadable dough.
Make the almond filling
In a separate bowl, mix the ground almonds, sugar, orange blossom water, and egg into a smooth paste.
Layer the cake
Press half the semolina dough evenly into a greased round baking pan. Spread the almond filling on top, then cover with the remaining semolina dough, smoothing the surface.
Score the diamonds
Using a sharp knife, score the top into diamond shapes, pressing a whole almond into the center of each if desired.
Bake until golden
Bake at 350F for 30-35 minutes, until the top is golden brown.
Soak while warm
As soon as the cake comes out of the oven, pour the cooled syrup evenly over the hot cake along the score lines, letting it soak in before slicing and serving.