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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