Lavender & Almond Bessboussa

By AllysKitchen

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.

Ingredients

• 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

Details

Servings 10
Preparation time 30mins
Cooking time 80mins
Adapted from allyskitchen.com

Preparation

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.