Khobz Tunis (Almond and Orange Blossom Cake) is a traditional Tunisian recipe for a classic cake of ground almonds, ground biscuits and sugar bound with egg that's leavened with baking powder, oven baked and drizzled with orange blossom water syrup before serving. The full recipe is presented here and I hope you enjoy this classic Tunisian version of: Almond and Orange Blossom Cake (Khobz Tunis).
For the Syrup:
420g granulated sugar
500ml water
1 tsp lemon juice
2 tbsp orange blossom water
Method:
Combine the almonds, crackers, sugar, baking powder, salt and lemon zest in a bowl. Add the butter, eggs and orange blossom water and mix until thoroughly incorporated. You will end-up with a sticky dough. Take a baking pan (about 22cm by 30cm) and butter well. Turn the dough into this, level the top then transfer to an oven pre-heated to 170°C and bake for about 45 minutes, or until cooked through and golden brown on top.
In the meantime, prepare the syrup. Combine all the ingredients in a saucepan, bring to a simmer and cook for 8 minutes then take off the heat. Mix in the orange blossom water then set aside to cool.
When the cake comes from the oven, cut into squares then pour the syrup over the top. Allow to cool completely in the pan before serving.
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