Algerian Dessert – Kalb-el-louz
Kalb el Louz, a sweet and aromatic Algerian dessert, holds a special place in the country's culinary heritage. Originating from Algeria, Kalb el Louz is a traditional semolina-based cake that reflects the diverse cultural influences of the region. With roots in Berber and Arab traditions, this dessert has been embraced as a symbol of celebration during special occasions, family gatherings, and religious festivities. The name "Kalb el Louz" translates to "almond heart," emphasizing the key ingredient that lends its distinctive flavor to this delectable treat.
Ingredients
- 2 cups fine semolina
- 1 cup almond powder
- 1 cup granulated sugar
- 1 cup unsalted butter melted
- 1 teaspoon orange blossom water
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 teaspoon baking powder
- 1 cup milk
- Almonds for garnish
- Powdered sugar for dusting
Instructions
- Preparing the Cake Batter
- Mix Semolina and Almond Powder:
- In a large bowl, combine fine semolina and almond powder.
- Add Sugar and Melted Butter:
- Stir in granulated sugar and melted unsalted butter.
- Incorporate Flavorings:
- Add orange blossom water, vanilla extract, lemon zest, and baking powder.
- Mix well to ensure even distribution of flavors.
- Creating the Cake
- Add Milk:
- Gradually pour in milk, stirring continuously to form a smooth batter.
- Rest the Batter:
- Allow the batter to rest for at least 30 minutes, allowing the semolina to absorb the liquids.
- Baking and Garnishing
- Preheat the Oven:
- Preheat the oven to 350°F (175°C).
- Grease and Pour Batter:
- Grease a baking dish and pour the rested batter into it.
- Smooth the Surface:
- Use a spatula to smooth the surface of the batter.
- Decorate with Almonds:
- Place whole almonds on the surface of the batter, creating a decorative pattern.
- Bake:
- Bake in the preheated oven for 30-40 minutes or until the top is golden brown and a toothpick comes out clean.
- Cool and Dust with Powdered Sugar:
- Allow Kalb el Louz to cool in the baking dish.
- Dust the top with powdered sugar before serving.