ALGIERS- The traditional Algerian cake “Makrout El Louz” or “Algerian Almond cakes” has been ranked fourth in the top 50 best cakes in the world, according to the online travel food guide website “Taste Atlas”, specialized in international traditional cuisine.
Makrout El Louz, a traditional Algerian cake covered in a thick layer of icing sugar, has been ranked fourth in the ranking of “Taste Atlas”, the famous specialized and experiential website of traditional cuisine.
This classic Algerian pastry is prepared with almonds, eggs, sugar and the flavor of orange blossom water.
Prepared for special occasions, particularly weddings, Makrout El Louz is a typical Algiers specialty that offers a variety of flavors.
One of the characteristics of this traditional cake is its moist almond filling and the taste of the right lemon zest.
According to the ranking, Makrout El Louz outranked internationally famous favorites, such as; French Sablé, American Cookies and others. This traditional Algerian cake has taken the throne of the ranking of Arab sweet specialties. The first place in the ranking went to the Czech cake “Vanocni Cukrovi”.
Despite the evolution of Algerian cake recipes, Makrout El Louz remains a timeless classic of traditional pastry in Algeria.
Algerian cuisine is receiving more and more compliments from enthusiasts of traditional dishes and cakes, especially from tourists who have had the chance to taste it during a stay on national territory. On the web, there are many opinions, ranking traditional Algerian cakes among the best in the world.
According to karimascrafts, Makrout El Louz is one of the most favourite cakes in Algeria that melt in the mouth……
3 Cups of Ground Almond
1 Cup of Granulated Sugar
Zest from 4 lemons
1 cup of Sugar
1 cup of water
2 tablespoons of Orange Flower Water
Icing Sugar (confectioners sugar)
Optional: Cornflour to avoid mixture sticking to the table when rolling.
Step 1: Place the almond, sugar and zest into a mixing bowl. Add one of the eggs and mix them all.
Step 2: Add the rest of the egg slowly until you make the dough. (you may not need all of the egg!)
Step 3: Break the dough into 3 parts, so to make 3 sausage shapes.
Step 4: Roll one of the pieces of dough into a sausage shape. I used a non-stick mat for rolling or you could sprinkle cornflour onto the table.
Step 5: Cut slices at an angle into the sausage shape to make diamond shapes.
Step 6: Place the diamond shapes onto a baking tray and place into a pre-heated oven of 175 degrees electric oven.
Step 7: Remove before they become golden (between 10-20 mins) and place onto a cooling rack.
Step 8: Prepare the syrup, place all 3 ingredients for syrup into a saucepan and allow to boil and then simmer for 20 minutes.
Step 9: Place the Icing sugar into a bowl
Step 10: When the makrout pieces have cooled slightly you need to place them into the syrup carefully.
Step 11: Then remove with fork and drain the excess syrup off before playing them straight into the bowl of icing powder. gently dab the icing sugar all over the makrout and then place them onto a plate.
Step 12: After 5 minutes place the already covered makrout back into the bowl of icing sugar and cover them with sugar for a second time. Then place them into some paper baking cases.