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Loading...A beloved Algerian celebration cake made with fine semolina and ground almonds, baked until golden, then soaked in a fragrant orange blossom syrup. Each tender square reveals a moist, almost custard-like crumb scented with flower water and topped with a toasted almond.
Prep Time20 mins
Cook Time45 mins
Total Time65 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 22 gFat
- 9 gSaturated Fat
- 42 gCarbs
- 2 gFiber
- 28 gSugar
- 7 gProtein
- 160 mgSodium
- 120 mgPotassium
- 80 mgCalcium
- 1.5 mgIron
- 2 mgVitamin C
- 180 mcgVitamin A
Ingredients
For the cake batter
- 1 1/2 cups fine semolina
- 1 cup ground blanched almonds
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1 cup whole milk
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon fine sea salt
- Whole blanched almonds, for topping
For the orange blossom syrup
- 1 1/2 cups granulated sugar
- 1 cup water
- 2 tablespoons orange blossom water
- 1 tablespoon fresh lemon juice
- 1 strip lemon peel
For the pan
- 2 tablespoons softened butter
- 1 tablespoon fine semolina, for dusting
Directions
- Preheat the oven to 350°F (175°C). Generously butter an 8-inch square or round baking pan, then dust the inside with a thin, even layer of fine semolina, tapping out any excess.
- In a large bowl, whisk together the fine semolina, ground almonds, sugar, baking powder, and salt until evenly combined and free of lumps.
- In a separate bowl, whisk the eggs until pale, then beat in the melted butter, milk, and vanilla until smooth. Pour the wet ingredients into the dry mixture and stir gently until you have a smooth, pourable batter; let it rest for 10 minutes so the semolina can hydrate.
- Pour the batter into the prepared pan and smooth the top. Press a whole blanched almond in a neat diamond or grid pattern across the surface, spacing them about 1 inch apart.
- Bake on the center rack for 40 to 45 minutes, until the top is deeply golden, the cake springs back when touched, and a toothpick inserted in the center comes out clean.
- While the cake bakes, make the syrup: combine the sugar, water, lemon juice, and lemon peel in a small saucepan over medium heat. Stir until the sugar dissolves, then simmer for 8 to 10 minutes until slightly thickened. Remove from heat, discard the lemon peel, and stir in the orange blossom water.
- As soon as the cake comes out of the oven, pour the warm (not boiling) syrup evenly over the surface so it can soak in completely. Let the cake cool in the pan for at least 30 minutes to absorb all the syrup.
- Cut into diamond or square pieces and serve at room temperature, ideally the next day so the flavors fully meld.
Cook’s Notes
- Use fine semolina (often labeled 'smida' or 'cream of wheat style'); coarse semolina will leave a gritty texture.
- For an authentic flavor, try substituting rosewater for half of the orange blossom water, or use a blend of both.
- Always pour warm (not boiling) syrup over the hot cake to help absorption without making the crumb gummy.
- Make it a day ahead and store covered at room temperature; the cake actually improves as the syrup fully penetrates.
- For a richer cake, swap the milk for an equal amount of plain whole-milk yogurt.
