This recipe for deliciously sweet and sticky Busbusa is slightly adapted from one given to me by Vicky Chetewy (née Gabbay), who lives in Israel.  The wonderful texture and flavour are all hers and it is plain to see why she is well known as an excellent cook! As with Baklava, hot syrup goes on cold cake, or cold syrup goes on hot cake – they must never be the same temperature. 

12 Pieces

330g caster sugar
250ml water
1 tbsp. orange blossom water
½ lime


  • Put the sugar and water in a pan on the hob on a high heat (don't use a non-stick pan for this)

  • Stir gently but constantly with a metal spoon until all the water is dissolved

  • Boil for 5 minutes and remove from the stove

  • Add the lime and carefully bring the syrup back up to the boil - it should remain clear

  • Stir in the blossom water, take the mixture off the heat and leave to cool


225g ground semolina
115g desiccated coconut
2 tsp baking powder
40 g caster sugar
115g unsalted butter, softened
100g Greek yoghurt
12 raw, peeled almonds*


  • Preheat the oven to 180°C fan

  • Combine all the dry ingredients except the almonds in a bowl

  • Mix in the butter and yoghurt to form a firm, dry dough – hands are good for this!

  • Transfer the dough into a greased 15x20cm glass baking dish

  • Using wet hands flatten and press it so it fills the dish

  • Cut the dough into 12 pieces using a wet knife

  • Place an almond on the top of each piece

  • Bake for around 40 minutes, until browned

  • Gradually pour the cold syrup over the hot cake, giving it time to fully absorb each time it seems to be ‘floating’ on the busbusa

  • Cool fully before eating

* To peel an almond, soak it in boiling water for 2-3 minutes. The skin will then easily rub off