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Kalb el Louz, also known as Qalb el Louz or Chamia, is a hallmark of Algerian pastry. Translating to “heart of almond,” it is a rich, deeply sweet treat often served during Ramadan or special occasions. Despite its name, the classic recipe doesn’t actually contain almond fillings; rather, the cake itself is made of semolina and often ground almonds. It gets its name from the subtle almond flavor and its heart-shaped diamond pieces (in some regions).
This dessert is beloved for its texture: the crumbly grain of coarsely ground semolina combines with orange blossom syrup to create a cake that is at once moist and tender, melting on the tongue like honeyed sand. Flavorings of cinnamon or vanilla often linger in each bite, while the orange blossom water in both the cake and syrup give it a distinctive floral aroma. Traditionally, Kalb el Louz is cut into small diamonds or squares before baking and studded with blanched almonds on top.
In Algerian homes and bakeries, Kalb el Louz is synonymous with the warmth of hospitality. It is often prepared in large trays and shared with neighbors and family. Though similar to Middle Eastern basbousa or Egyptian hareesa, the Algerian version has a uniquely fine balance of syrup and grain that is its own trademark.
12
servings25
minutes12
hours50
minutes450
kcalA sweet semolina cake flavored with almond and orange blossom water, soaked in a lemony orange-flower syrup. Coarse semolina is mixed with melted butter (and often a little ground almond or yogurt), then baked until golden. Immediately out of the oven, a cool sugar syrup infused with orange blossom water is poured over the hot cake. The cake absorbs the syrup and becomes luxuriously soft. Once cooled, it is cut into diamond-shaped pieces and garnished with almonds. The result is melt-in-your-mouth magic – a fragrant, syrupy cake perfect for tea time or any celebration.
500g coarse semolina – the foundation for texture. (Note: Not fine semolina or couscous.)
150g powdered sugar – sweetens the semolina.
125g (½ cup) unsalted butter, melted and cooled – coats the semolina grains, for richness.
125 ml orange blossom water – adds signature floral aroma.
125 ml water – for moisture.
1 tsp vanilla extract (or ½ tsp ground cinnamon) – optional flavoring.
A pinch of salt – balances sweetness.
Whole blanched almonds, for topping – one per diamond piece (about 12–16 almonds).
400 ml water – base of the syrup.
200g granulated sugar – syrupy sweetness.
½ lemon, sliced (or just use the rind) – adds slight acidity to balance the sugar.
50 ml orange blossom water – for fragrance in syrup.
Butter: You can use margarine or coconut oil (for a coconut twist).
Semolina: If unavailable, a mix of 300g coarse semolina + 200g medium semolina works.
Almonds: Replace with other nuts (pistachios, walnuts) as topping.
Preheat oven: to 180 °C (350 °F). Lightly grease a 20x30 cm baking pan and dust with a little semolina (this helps prevent sticking).
Mix dry ingredients: In a large bowl, combine the semolina, powdered sugar, salt, and optional cinnamon. Use your fingertips to rub in the dry ingredients so they are well blended.
Add butter and liquid: Pour the melted butter over the semolina mix. Stir and rub again with your hands until the butter is fully incorporated and the mixture resembles coarse breadcrumbs. Gradually add the orange blossom water and the 125 ml of water. Gently mix with a spatula or your hands until all moisture is absorbed. You want a cohesive batter that holds together when pressed. (The mixture should feel like wet sand that compacts when squeezed.)
Let it rest: Cover the bowl tightly with plastic wrap and let the mixture sit at room temperature for at least 10–15 minutes (or up to 1 hour). This resting helps the semolina swell slightly.
Transfer to pan: Press the semolina mixture evenly into the prepared pan with your hands, smoothing the top. If the dough is a bit dry, sprinkle a teaspoon of water and press again. Smoothness ensures even baking.
Score the cake: Using a sharp knife, gently score the surface into diamond shapes (push through to the bottom but don’t cut pieces apart fully). Place one blanched almond into each diamond. This scoring ensures clean slices after baking.
Bake: Place in the oven on the lower rack. Bake about 30–35 minutes, then check: you want a nice golden-brown color around the edges and a slightly firm but still springy center. If the top is browning too quickly, cover loosely with foil. (Total bake time roughly 40–45 minutes.)
Prepare the syrup: While the cake bakes, bring 400 ml water, 200 g sugar, and the lemon half to a boil in a saucepan. Let it boil gently for 10 minutes (until slightly thickened). Remove from heat, discard the lemon, and stir in the 50 ml orange blossom water. Let the syrup cool to lukewarm.
Soak with syrup: Remove the hot cake from the oven and immediately pour the cool syrup evenly over it. Do this in stages: first pour around the edges (you’ll hear sizzling), then over the center. Allow each pour to soak in before adding more. Once all syrup is used, let the cake sit about 10 minutes in the still-warm pan.
Finish: Turn off the oven and leave the cake inside (with oven off, door closed) for 10 minutes to help absorb the syrup. Then remove to cool completely. After cooling, press along the scored lines to separate the pieces. Serve at room temperature.
Calories | Carbs (g) | Protein (g) | Fat (g) | Allergens |
450 kcal | 60 | 11 | 15 | Gluten (wheat), Dairy, Tree nuts (almonds) |
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