Basboussa is, honestly, one of the easiest cakes you’ll ever make! In fact, my 8 year-old grandson made the simple syrup with rose water for it!
The best part of having a Facebook cooking page is meeting all the great foodies from around the world! I’ts like having my own virtual cooking kitchen at my fingertips…I mean I can just post that I need to know more about a particular ethnicity’s cuisine, and, within minutes I have comments and suggestions. One of my dearest and sweetest foodies is Nanou who is from the UK. She’s a young beautiful Algerian, married to a handsome Italian, Stefano, and she is a great cook!
Nanou has shared with me so many ideas and suggestions from her native land, and I am so very grateful. Just recently, Nanou sent me her recipe for ‘basboussa,’ and true to my Bohemian spirit and nature, I adjusted somewhat. Instead of rose water, I decided to use lavender water, which I make from edible lavender. You can buy culinary grade lavender on Amazon.com. It’s worth the investment. Keep it in the freezer to maintain freshness, then use in other ways, too! Check out these from Boulder Locavore.
All in all, I maintained the integrity of Nanou’s recipe. Before I posted my version of her recipe, I sent her pictures and shared what I’d done to it…it met with her approval! Yay!! She said I had done her recipe proud! We both started doing the littl’ cheeekin dance! This cake is beyond fabulous! It’s not only beautiful, rather heavenly looking with the all white and the slightly contrasting sliced almonds. Serve cake with simple syrup drizzled on it.
Serve cake with simple syrup drizzled on it.