Algerian Meskouta with Almonds and Orange Blossom Water
This meskouta, the Algerian version of yogurt cake, is pure bliss for a breakfast or brunch perfumed with orange blossom water. The ground almonds give it an incomparable softness, and the whole almonds crunch under the tooth. You might wonder what spices are typical of Algerian cuisine? Beyond cumin and paprika, orange blossom water is a discreet but essential star in desserts. It brings a subtle floral note that transports you straight to the alleys of Algiers. Serve it with mint tea for a sweet and authentic moment.
Ingredients
- melted butter120 g
- eggs4
- sugar200 g
- plain yogurt1 jar (125 g)
- flour200 g
- baking powder1 packet
- ground almonds80 g
- orange blossom water2 tbsp
- whole almonds for decorationabout 15
Nutrition
Instructions
- 1
Preheat the oven to 180°C. Grease a round cake pan.
- 2
In a bowl, whisk the eggs with the sugar until the mixture whitens and becomes fluffy.
- 3
Add the yogurt, orange blossom water, and melted butter. Mix well.
- 4
Incorporate the flour, baking powder, and ground almonds. Stir until you get a smooth and homogeneous batter.
- 5
Pour the batter into the pan. Place the whole almonds on top in a circle pattern.
- 6
Bake for 30-35 minutes. Check doneness with the tip of a knife (it should come out clean). Let cool slightly before unmolding.
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