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.
- SIMPLE SYRUP:
- 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
Preparation time 30mins
Cooking time 80mins
Adapted from allyskitchen.com
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.