Basbousa bi Ashta

Basbousa bi ashta is my new dessert addiction and I find myself making this regularly without the need for an occasion - it's that good!

It's like maamoul mad bi ashta except its fluffier and this time I made real ashta from scratch.

I avoided making ashta for a long time as it involves two steps but I don't know why this overwhelmed me cos it's so easy once you get it right.

You can drizzle orange blossom syrup on this the Arab way but really I think it's perfectly sweet on it's own.

These ashta recipes are really popular around Ramadan time and once you make the ashta all the other cream based desserts such as znoud el sit become really straightforward.

Ingredients

The other great thing about this recipe is that you will find most of the ingredients in a Middle Eastern pantry at home.

I prefer using coarse semolina as it gives for a better texture but you can also use medium semolina too.

I prefer orange blossom water to rose water as it's not as strong and complements the other flavours better.

However you can use a tiny teeny drop of rose water or even mix it with orange blossom water for the best of both worlds.

The scent of orange blossom wafting through the house is so comforting, I even spray it all over my house!

Instructions

You can make the ashta and the orange blossom syrup a day beforehand, just cover it with cling film wrap.

Here's how to assemble the basbousa bi ashta:

1. Step 1: Make the ashta and orange syrup blossom, set aside

2. Step 2: Make the basbousa batter, prepare 8 inch cake tin

3. Step 3: Layer the cake with ashta in the middle

4. Step 4: Bake for 25 mins on 180C until golden

📖 Recipe

5 from 1 vote

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Basbousa bi ashta

Semolina cake filled with classic Middle Eastern cream ashta filling

Course Dessert

Cuisine Lebanese, Middle Eastern

Keyword Crowd pleaser, Dessert, Sweet

Total Time 1 hour

Servings 8

Author Zaatar and Zaytoun

Ingredients

For the ashta

• 6 cups of milk divided
• 3 tablespoon white vinegar
• a squeeze of lemon juice
• 2 tablespoon sugar
• ⅓ cup of cornstarch cornflour
• ⅓ cup of whipping or single cream
• 1-2 teaspoon orange blossom water
• For the basbousa cake
• Instructions

For the basbousa cake batter

• 1 ½ cups coarse semolina
• 1 cup dessicated coconut
• ¾ cups sugar
• ¼ teaspoon baking soda
• ¾ teaspoon baking powder
• tiny pinch of salt
• 1 cup yoghurt
• ⅓ cup vegetable oil
• ½ cup milk

For the orange blossom syrup

• ½ teaspoon of orange blossom water
• ½ cup of sugar
• ¼ cup of water

Instructions

To make the ashta

1. In a pot, heat up 4.5 tablespoon of the milk on medium heat until small bubbles start to form around the edges (before it boils)
2. Then reduce the heat to the lowest, and add the vinegar and a squeeze of lemon juice to the milk so curds start to form
3. Turn off the hear and scoop out the curds (areesha), transfer to a strainer (sieve) to drain and set aside. You don't need the extra liquid for this recipe
4. In another pot, add the cornstarch to 1.5 cups of milk and whisk by hand until combined, then add the sugar and cream, and stir on medium heat until it starts to thicken at which point you turn off the heat
5. Let the pastry cream cool for around 5-10 minutes before adding the areesha and orange blossom water, and combine together

6. Let the ashta cool for another 15 minutes before adding plastic wrap to the top to avoid a crust forming. Set aside

To make the orange blossom syrup

1. Stir together the water and sugar, bring to the boil then simmer for five minutes on low
2. Add the orange blossom water, swirl around and turn off the heat. Set aside

To make the cake

1. In a large mixing bowl combine the semolina, dessicated coconut, sugar, baking soda, baking powder and salt. Stir well
2. Add the yoghurt and milk and stir, then add the vegetable oil and make sure everything is well combined

3. Preheat the oven to 180C (350F)

4. Butter the bottom of an 8 inch cake tin and lightly dust with flour, then add half the cake batter
5. Add the ashta layer smoothing out gently, and finally the remaining cake batter

6. Bake the cake for approximately 25-30 minutes until golden, turning ¾ of the way to get an even bake if necessary

7. Once cooked, take the cake out of the oven and drizzle with a little of the orange blossom syrup upon serving.

Recipe Notes

You can refrigerate the cake once cooled

Store in an airtight container for up to 3 days

Baking soda is also known as Bicarbonate of Soda

Variations

You can make the same fabulous cake and garnish it with different flavourings:

• Pistachio - add a layer of crushed pistachio before and after the ashta layer to make it extra nutty, or eve a layer of pistachio cream
• Coconuty - add a sprinkle of desiccated coconut on top of the orange blossom syrup
• Chocolatey - if you are a chocolate lover add a drizzle of melted chocolate on top or in between the ashta layer

Related

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Pairing

These are my favorite dishes to serve with [this recipe]: