Almond Heart Semolina Cake with Orange Blossom Syrup

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This classic Algerian semolina cake, known for its tender almond crumb soaked in fragrant syrup, balances floral orange blossom notes with rich ground almonds. The cake emerges golden from the oven, then drinks up a cool sugar syrup for that iconic moist, glossy finish. Serve with mint tea for an authentic Maghrebi dessert experience.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 19 gFat
• 7 gSaturated Fat
• 48 gCarbs
• 2 gFiber
• 32 gSugar
• 7 gProtein
• 95 mgSodium
• 145 mgPotassium
• 75 mgCalcium
• 1.5 mgIron
• 1 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the cake

• 1 cup fine semolina
• 1 cup ground blanched almonds
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1/2 cup whole milk
• 2 tablespoons orange blossom water
• 1 teaspoon baking powder
• 1/4 teaspoon fine salt
• Whole blanched almonds, for topping

For the orange blossom syrup

• 1 cup granulated sugar
• 1/2 cup water
• 1 tablespoon orange blossom water
• 1 teaspoon fresh lemon juice
• 1 strip lemon peel

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch square or round baking pan and line the bottom with parchment paper.
2. Prepare the syrup first: combine the sugar, water, and lemon peel in a small saucepan. Bring to a gentle boil over medium heat, then simmer for 5 minutes. Remove from heat, stir in the orange blossom water and lemon juice, and set aside to cool completely.
3. In a large mixing bowl, whisk the eggs and sugar with an electric mixer on high speed until pale, thick, and doubled in volume, about 3 minutes.
4. Slowly drizzle in the melted butter while whisking, then add the milk and orange blossom water and whisk until smooth.
5. Sift the semolina, ground almonds, baking powder, and salt over the wet mixture. Fold gently with a spatula until a smooth, slightly thick batter forms. Let the batter rest for 10 minutes so the semolina can hydrate.
6. Pour the batter into the prepared pan, smooth the top, and arrange whole blanched almonds in a diamond or geometric pattern across the surface, pressing them in lightly.
7. Bake for 30 to 35 minutes, until the cake is deep golden and a toothpick inserted in the center comes out clean.
8. Remove the cake from the oven and immediately pour the cooled syrup evenly over the hot surface. Let the cake rest for at least 20 minutes so it fully absorbs the syrup.
9. Cut into squares or diamonds and serve warm or at room temperature, ideally with a pot of fresh mint tea.

Cook’s Notes

• The syrup must be completely cool when poured over the hot cake; hot syrup on hot cake will make it mushy, while cool syrup absorbs into the crumb for that signature moist texture.
• Use fine semolina, not coarse polenta-style grits, to achieve a tender cake-like crumb rather than a gritty one.
• Toasting the ground almonds lightly in a dry skillet for 2 to 3 minutes before folding them in deepens the nutty flavor.
• Cover and store leftovers at room temperature for up to 3 days; the cake becomes even more fragrant and flavorful on day two as the syrup fully mellows.
• If orange blossom water is too floral for your taste, reduce it to 1 tablespoon and add 1/2 teaspoon of vanilla extract for a softer aroma.

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