Algerian Cake: Khobz tounes

by Wassyla Hadjabi

Cake

bowl of crushed and peeled almonds
1 bowl of grounded rusks (hardened sweet biscuits)
1/2 bowl of melted butter
1/2 bowl of sugar
1 tablespoon of orange blossom water
grated zest of one lemon
1 bowl of eggs
baking powder
Syrup
500g of fine sugar
1 glass of water
1/2 glass of orange blossom water

Preparation instructions

In a baking dish, mix together the almonds, lemon zest, grounded rusks, baking powder, and sugar.
Mix together the eggs and melted butter. Add orange blossom water. Mix together vigorously with a wooden spoon. Pour into buttered mould and bake.
Meanwhile, prepare syrup by boiling the water, sugar, and orange blossom water together for 20 minutes.
Pour syrup over baked cake. Let stand for a few minutes to allow cake to absorb syrup. Cut into diamond-shaped squares and serve on paper muffin-cup liners.

Translated by Marie Soudre

Table of contents
Poetry | News on the Accessibility Commitee