About Recipe

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 ‘Bessboussa,’ 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. This dried lavender comes from my foodie friend, Karen, at Crystallized Flower Company. If you want to start cooking with flowers and want to experiment with edible flower decor, then look no further, Karen has it all, and, yes, she’s organic! 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.

Ingredients