Menu Enter a recipe name, ingredient, keyword...

Lavender & Almond Bessboussa


This lavender and almond cake is beyond fabulous! It’s not only beautiful, rather heavenly looking with the all white and the slightly contrasting sliced almonds.

Google Ads
Rate this recipe 4.5/5 (4 Votes)


  • 2 cups rice flour
  • 1 container Greek Lemon Yogurt (6 ounces)
  • 1 1/4 cups plain Greek Yogurt
  • 1/2 cup sugar
  • 1/2 cup melted butter
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 teaspoons lavender or rose water
  • 1 teaspoon pure (natural) lemon extract
  • 1/4 cup milk
  • 1/2 cup sliced almonds
  • 1 cup sugar + 1 cup water
  • 1 lemon, juice
  • 1/2 teaspoon fresh thyme leaves, chopped


Servings 10
Preparation time 30mins
Cooking time 80mins
Adapted from


Step 1

Preheat oven to 350°F.

Combine all ingredients except sliced almonds in a large mixing bowl. Whisk together gently and thoroughly. The batter will be relatively ‘thick’ like a pre-packaged spreadable icing.

Coat baking pan well with cooking spray. Place batter in baking dish and spread on top the sliced almonds. Gently pat down almonds with a spatula. Place pan on a cookie sheet.

Bake in a preheated 350°F oven about 45-50 minutes or until a toothpick comes out fairly clean. Let cool for about 30 minutes.

SIMPLE SYRUP: Combine water, sugar and lemon juice in medium saucepan on medium heat. Dissolve sugar in water. Turn heat to high & bring to boil for 2 minutes. Reduce heat to medium and simmer 3-5 minutes. Add fresh thyme leaves.

Serve cake with simple syrup drizzled on it.

You'll also love

Review this recipe

Cardamom Cream Cake Mama’s Pound Cake