A light and fluffy glutenfreeorange and almond cake soaked in citrus syrup. I don’t know how authentically African this cake recipe is, and I’m not sure where the original recipe actually came from, but regardless, it’s a gorgeous cake – remarkably light for being glutenfree
a Makroudh or Makroud, are found in Algerian, Libyan, Moroccan and Tunisian cuisine. Break up the semolina grains by rubbing with your fingers then gradually mix in the orange blossom water followed by the water, you need enough to form a soft supple dough
