Harissa aux amandes

• 1 kg medium semolina
• 250 ml milk
• 250 ml warm water
• 250 ml vegetable oil
• 125 ml orange blossom water
• 100g sugar
• 20g baking powder
• 100g almonds powder
• 1 kg of sugar (For the sirop)
• 500ml water (For the sirop)
• 2 tablespoons lemon (For the sirop)
• 1 tablespoon orange blossom water (For the sirop)

Instructions

1. 1

   In a deep pot, add the sugar and water without stirring to prevent crystallization along the sides. Place the pot over medium heat until the sugar fully dissolves and the mixture reaches a boil. (step 1 for the sirop)

2. 2

   Stir in the lemon juice, lower the heat, and simmer for 10–15 minutes until slightly thickened.(step 2 for the sirop)

3. 3

   Turn off the heat, add the orange blossom water, and stir well to combine. Allow the syrup to cool completely at room temperature.(step 3 for the sirop)

4. 4

   In bowl, whisk together the sugar, warm water, warm milk, and orange blossom water until the sugar dissolves completely.

5. 5

   Add the vegetable oil, baking powder, and ground almonds to the mixture, then mix well until everything is fully incorporated.

6. 6

   Gradually add the semolina to the mixture, stirring well until fully combined.

7. 7

   Generously grease a 25×35 cm baking pan with butter and pour the mixture in evenly. Lightly score the surface into small squares, then bake in a preheated oven at 170°C (340°F) for 45 to 50 minutes until golden brown.

8. 8

   As soon as the Harissa aux Amandes is baked, immediately pour the cooled syrup (prepared earlier) evenly over the hot cake, then allow it to cool and absorb the syrup completely before serving.