A while back, I introduced a local cake made from nut flour, the basbousa. I’ve become so addicted that baking one has pretty much become my Friday morning ritual…after a double espresso, that is. It’s so easy to throw together, though, you could even start before that first cup is brewed.
This basbousa is a little more rustic than the traditional version. Instead of adorning the pieces with neatly placed whole almonds, I opted for the less fussy scattering of coarsely chopped pieces, guaranteeing the crunch and amazing flavor of toasted almonds in each bite.
Pour another espresso, plate up a couple of pieces of warm basbousa and some fruit, and open up that newspaper. It’s the weekend; start your own tradition!!!