A great Algerian semolina classic, baked until golden and then thoroughly soaked in an orange-blossom-scented syrup. The texture should be melting, slightly granular, with a soft center and a delicate fragrance.
Ingredients
- 250 g medium durum wheat semolina
- 400 g granulated sugar
- 75 g unsalted butter
- 350 ml water
- 45 ml orange blossom water
- 1 pinch fine salt
- 1 tsp lemon juice
- 12 pieces whole blanched almonds
Method
- Mix the semolina, part of the sugar, and the salt in a bowl, then rub with the warm melted butter between your palms until you have a sandy, uniformly glossy texture.
- Gradually add orange blossom water and a little water, without kneading, until the semolina moistens and holds together when squeezed in your hand.
- Cover and let rest at room temperature until the grains swell slightly and the dough becomes softer to the touch.
- Prepare the syrup by heating the water, the rest of the sugar, and the lemon until simmering, then let cook gently until you have a clear, slightly thick, fragrant liquid; add the orange blossom water off the heat.
- Press the dough into a small buttered baking pan, smoothing the surface with your palm, then score squares or diamonds without cutting all the way to the bottom.
- Place an almond in the center of each scored portion, then bake until the surface is deeply golden, the edges slightly caramelized, and the center firm to the touch.
- Out of the oven, cut the portions completely along the scored lines, then pour the hot syrup in several batches to let the semolina absorb it without flooding the surface.
- Let rest until completely absorbed; the cake should become glossy, melting, and easy to lift in clean slices.
- Serve at room temperature, ideally after a long rest, when the orange blossom fragrance is well diffused throughout the semolina.
Nutrition
Per serving
- Energy
- 889.4 kcal
- Protein
- 12.59 g
- Carbohydrate
- 147.22 g
- Fat
- 28.45 g
- Fibre
- 5.11 g
- Calcium
- 77.18 mg
- Iron
- 1.51 mg
- Magnesium
- 85.67 mg
