Mkhabez Algerian almond cakes
The Mkhabez Algerian almond cakes is one of my favorite cakes, this delicious almond cake flavored with super melting lemon in the mouth, especially if you prepare a good melting and super flavored icing with orange blossom water. My daughter inherited this love for this cake from me, and now and at her request I have to make either this almond mkhabez cakeor else the arayechesotherwise the frozen tcharek .
In any case, this small Algerian cake full of almonds with the delicate taste of orange blossom water, covered with a thin layer of lemon icing has everything to please you, so if you don’t know this cake, it’s time to try it.
Just for your information, this cake, the mkhabez, as well as the mchewek are gluten-free cakes, for people who don’t like sugar, you can do without sugar icing, of course we will have less visual aspect, and I don’t know if it’s going to remain a mkhabez all of a sudden. but my husband always asks me to leave him some pieces without icing.
It’s super delicious and melts in the mouth, a pure delicacy this cake.
I don’t forget also makrout el louz, which follows the same principle in its preparation, a gluten-free cake super easy to make too.
If you are used to missing the icing, I made you a video of preparation of royal icing, we prepare Arayeches on video
The most important thing is to add the sugar very slowly, if you think the sugar is a little thick, a touch of orange blossom water, or lemon juice, and you can adjust the texture of the icing.
It is always necessary to test on a piece, if the sugar flows too quickly and its texture becomes transparent on the cake, it means that it lacks sugar!
Mkhabez Algerian almond cakes
- 400 gr powdered almonds
- 200 gr icing sugar
- zest of 1 lemon
- 1 egg + 2 egg yolk
- 3 Egg whites
- 3 vs. lemon juice
- 2 vs. tablespoon orange blossom water
- 3 vs. milk
- 2 vs. oil soup
- icing sugar as needed.
- shiny food
Mix the almonds, icing sugar, lemon zest, vanilla extract and collect with the eggs to obtain a manageable and firm dough.
On a floured work surface, roll out the dough to a thickness of 1.5 cm and cut out circles 4 cm in diameter using a cutter.
Place them on a greased and floured baking sheet, cook for 15 to 20 min at 160°C
Let cool on a baking rack.
Preparation of the icing:
Prepare the icing with the given ingredients,
add the sugar in small quantities, mixing without whisking to avoid the formation of air bubbles.
Check the frosting by making a test on a cake, if not add more sugar if it’s runny, or a little milk if it’s too thick.
Frost the cakes and let them dry completely, removing excess frosting that may have run down.
Spread the silver edible gloss over the surface using a clean sponge.
garnish the mkhabez according to your taste, here I made sugar paste flowers in two colors.
On the video of these mkhabez, I did not make the same quantities as in the recipe above, I did not use the same cookie cutter, so I did not have the same quantities of cakes.
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