Veal el louz

Ingredients for 1 servings:

• 320 g soft wheat semolina
• 130 g sugar
• 50 g butter, room temperature
• 40 g orange blossom water
• 35 g water
• Fat for the mold
• 130 g almonds, ground
• 2 tbsp, heaped sugar
• 1 ½ tbsp orange blossom water
• ½ tsp cinnamon
• ¼ tsp cardamom powder
• 190 g water
• 190 g powdered sugar
• 2 tbsp orange blossom water
• 2 tbsp lemon juice
• 60 g honey
• some almonds, peeled, without skin

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours 20 minutes

Algerian almond cake, for an 18 cm springform pan

For the pastry, mix the semolina, sugar, and butter well and let stand for 15 minutes. Pour together the water and orange blossom water and stir half of it into the pastry. Cover and refrigerate until the next day. The next day, loosen the pastry a little and mix in the remaining orange water. Then knead together all the ingredients for the filling. Lightly grease the springform pan, pour in half of the pastry, spread it out, and press down lightly. Spread the almond mixture over the pastry and press down lightly. Pour the remaining pastry over the almond mixture, spread it out, and press down lightly. Score the pastry with a knife and mark the cake slices. Garnish the cake slices with the almonds. Bake the cake in a preheated oven at 200°C for 30 minutes. During the baking time, boil the syrup ingredients in a saucepan for about five minutes, then set aside. Remove the pre-baked cake from the oven and cut the marked cake slices about 1 cm deep. Place the cake tin on a surface (plate or baking sheet) and slowly drizzle with the warm syrup, a little at a time. Once the syrup has been thoroughly absorbed, bake it in the oven at 200°C for about 15 minutes. To be on the safe side, place the cake tin on a baking sheet or tart tin to prevent any dripping onto the oven floor. Let the baked cake sit overnight. Tip: For a 25cm springform pan, you can easily double the ingredients.