Ingredients

Check off ingredients as you go

For a 20cm (8-inch) square pan

• 5 eggs
• 100g (½ cup) brown sugar
• 120g (1¼ cups) almond flour
• 150g (1 cup) fine semolina
• 120ml (½ cup) neutral oil (sunflower)
• 1 packet baking powder
• zest of one orange (optional)
• 2 tbsp orange blossom water
• 1 capful bitter almond extract (optional)

For the honey syrup

• 200g (1 cup) brown sugar
• 200ml (¾ cup plus 1 tbsp) water
• a splash of orange blossom water or lemon juice

For finishing

• unsalted pistachios or almonds, chopped

If you change the number of serving, consider adjusting cooking times!

Preparing Tunisian Harissa

1. Preheat the oven to 180°C (350°F) convection. In a mixing bowl, lightly beat the eggs then add the sugar, fine semolina, almond flour, oil, baking powder, zest and flavorings. Mix to obtain a smooth batter then pour into the pan. Bake in the middle of the oven for about twenty minutes (check with a toothpick, it should come out clean).

2. Preparing the syrup In a saucepan, pour the water, sugar, honey, orange blossom water or lemon and let the sugar melt, stirring regularly with a wooden spoon. When it has thickened (it takes about ten minutes), keep on very low heat so you can pour it still warm over the harissa.

3. Remove the harissa from the oven, cut squares or diamonds in the pan, then pour the syrup over the entire surface of the cake before sprinkling with chopped pistachios or almonds.

Tips and variations

• Replace the chopped pistachios or almonds with whole almonds by placing one on each square before baking.