Lemon and Almond Basbousa
Author: 
Recipe type: Cake
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
A lemon and almond Middle Eastern cake that's drenched in a sugar syrup and sprinkled with lavender petals.
Ingredients
  • cooking spray
  • 2 cups rice flour
  • 1 (6-oz.) container lemon Greek yogurt (170mls)
  • 1¼ cups plain Greek yogurt
  • 1 beaten egg
  • ¾ cup sugar
  • ½ cup melted butter
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ¼ tsp. sea salt
  • 3 tsp. lavender water or rose water (or substitute vanilla extract)
  • 1 tsp. pure lemon extract
  • 1⁄3 cup milk
  • 2⁄3 cup sliced almond
  • For the Syrup:
  • 2 cups sugar
  • 1 cup water
  • 1 Tbsp. rose or lavender water (or substitute vanilla or almond extract)
Instructions
  1. Pre-heat oven to 180C (350F).
  2. Grease and line a 22cm round spring-form pan with baking paper.
  3. Combine rice flour, lemon yogurt, egg, plain yogurt, sugar, butter, baking powder, baking soda, lavender or rose water (or vanilla extract), lemon extract, and milk in a large mixing bowl. Whisk together gently and thoroughly. The batter will be relatively thick, like the consistency of prepackaged spreadable icing or whipped cream cheese.
  4. Spread batter in prepared pan and sprinkle the sliced almonds on top. Gently pat the almonds onto the batter with a spatula. Bake 40–45 minutes or until a toothpick comes out clean. Let cool about 30 minutes. Meanwhile, make the simple syrup.
  5. Combine the sugar, water, and rose or lavender water (or vanilla or almond extract) in a saucepan. Bring to a boil for about 10 minutes. Reduce heat to medium-low and cook another 10 minutes, stirring occasionally. The mixture will gradually thicken. Remove from heat and let cool slightly. Pour some of the warm syrup on each piece of cake before serving.
Recipe by Hotly Spiced at http://hotlyspiced.com/lemon-and-almond-basbousa-cake/