Kalb el Louz

This is a traditional Mediterranean semolina cake with ground almond flour and honey.

Printable PDF

Planning

  • Prep Time:

    10 min + 15 min

  • Bake/Cook Time:

    350F for 1 hour

  • Chill/Set Time:

    Overnight

  • Servings:

    24

Preparation

  • Materials

    Baking pan approx 10X14
    You can use a 14x17 pan if you want a thinner cake.
    The sides must be 3-4” tall like a lasagna or roasting pan to contain the gateau and the syrup.

  • Prep

    Preheat oven to 400F after the gateau has rested 8+ hours
    Set butter out at room temp.
    Juice and zest 2 lemons

  • Oven/Stove

    Oven 350F at 1 hour

  • Shopping List

    Semolina (Course)
    Granulated Sugar
    Butter
    Orange Blossom Water
    Sea Salt
    Almond Flour
    Honey
    Lemons - 2 Large
    Lemon Zest - 2 lemons
    Honey Extract
    Bitter Orange Essential Oil

Ingredients

  • Gateau

    Semolina Course 1kg (1,000g)
    Sugar 500g
    Butter 125g
    Orange Blossom Water 250g (half orange blossom and half plain water)
    Salt - 2 pinces (¼ tsp)

  • Almond Layer

    Almond Flour 200g
    Sugar 200g
    Orange Blossom Water 100g

  • Syrop

    Sugar 250g
    Honey 250g
    Plain Water 250ml
    Orange Blossom Water 250ml
    Lemon Juice - 2 lemons
    Lemon Zest - 2 lemons
    Honey Extract - 1 tsp
    Bitter Orange Essential Oil - ½ tsp

Steps

  • Gateau

    Melange dry ingredients
    Melange wet ingredients
    Melt Butter then set to room temp
    Melange wet+dry by sanding with hands - Do not knead so not to activate gluten.
    Cover with plastic wrap and set on the counter for 89+ hours to absorb liquid.

  • Almond Layer

    Melange dry ingredients
    Mix in wet (Do not let it get too wet as it will absorb some water from the bottom and top layers.

  • Syrop

    Boil 250ml plain water in melting pot
    Add 250ml granulated sugar and stir to dissolve while bringing it back up to a boil.
    Remove from heat and set aside while it cools down a bit to just warm
    Stir 250ml honey to the warm syrup in the melting pot
    Add remaining ingredients to the melting pot.
    Set aside and let it cool to a warm room temp.

Notes

ASSEMBLE & BAKE
ASSEMBLE IN THE BAKING PAN
Divide gateau in half and spread half in pan
Spread almond mixture in pan over the gateau
Spread the 2nd half gateau in pan

BAKE
Place pan on bottom-most rack
Oven at 350F for 30 min until edges are golden brown
Move pan to middle upper rack and bake for 30 min until top is golden brown.

SYRUP
Remove from the oven and turn off the oven.
Immediately pour ⅓ syrup starting at edges and working toward center.then return pan to warm oven (with it off) and allow gateau to soak up syrup.

Pour another 3rd syrup over the gateau and return the pan to the oven and allow it to soak up syrup.

Pour final 3rd syrup over gateau and return pan to oven and allow it to soak up syrup.

COOL
Set gateau on the counter to cool to room temp.
Cover with plastic wrap and set at room temp for 8+ hours.

CHILL
Put it in the fridge for 2 hours to firm it up before cutting it.

CUT
Cut into squares and place an almond at the center on top of each

STORAGE
Can be stored in the fridge for up to 15 days.

Collections