About this dish
Qalb el Louz is a traditional Algerian semolina cake soaked in orange blossom-scented sugar syrup and topped with blanched almonds, prized for its moist, dense texture and delicate floral sweetness.
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Ingredients
🌾500g fine semolina
🧈150g unsalted butter, melted
🍚150g caster sugar
🥛200ml plain yogurt or milk
🌸2 tablespoons orange blossom water
🥚2 large eggs
🫙1 teaspoon baking powder
🌿1 teaspoon vanilla extract
🍯300g sugar for syrup
💧250ml water for syrup
🌰100g blanched whole almonds, for topping
Method
Serves 21
Preheat your oven to 180°C (160°C fan). Grease a rectangular or square baking dish (approximately 30x20cm) generously with butter.2
In a large bowl, combine the semolina, caster sugar, and baking powder. Add the melted butter and mix well until the mixture resembles damp sand.3
Beat the eggs with the yogurt (or milk), orange blossom water, and vanilla extract, then pour into the semolina mixture. Stir until a thick, smooth batter forms. If the batter feels too stiff, add a splash more milk.4
Pour the batter into the prepared dish and spread evenly with a spatula. Score the top into diamond or square shapes using a sharp knife, then press one blanched almond firmly into the centre of each scored piece.5
Bake for 25–30 minutes, or until the top is golden and a skewer inserted into the centre comes out clean.6
While the cake bakes, prepare the syrup: combine the water and sugar in a small saucepan, bring to a boil, then reduce heat and simmer for 8–10 minutes until slightly thickened. Stir in one tablespoon of orange blossom water and remove from heat.7
As soon as the cake comes out of the oven, pour the hot syrup evenly and slowly over the hot cake, allowing it to absorb fully. Do not rush this step — the syrup should soak in gradually.8
Allow the cake to rest at room temperature for at least one hour before cutting along the scored lines and serving. The texture improves as it sits and the syrup is fully absorbed.✓ What Makes it Authentic
Qalb el Louz, whose name translates roughly to 'heart of the almond' in Arabic, is a well-established staple of Algerian pastry-making and is closely associated with festive and celebratory occasions such as Eid, weddings, and family gatherings. It is found throughout Algeria and shares broad similarities with semolina-based sweets across the wider Maghreb region, reflecting the deep culinary traditions of North African and Andalusian-influenced baking.
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