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Basbousa Bel Ashta

Nothing transports me to Egypt like a slice of basbousa bel ashta savored with my morning coffee. Based on the classic Egyptian semolina cake called basbousa, this "bel ashta'' variation adds a rich cream filling and a rose-scented syrup. The confection is drenched in the syrup while it’s still hot and then often sold as bite-sized, diamond-shaped bars in bakeries throughout Egypt.

Ingredient:

For the Ashta (Cream Filling): 

  • 1 cup (237ml) whole milk

  • 1 cup (237ml) heavy cream

  • 2 tablespoons (16g) cornstarch

  • 2 tablespoons (16g) all-purpose flour

  • 1 tablespoon (15g) granulated sugar

  • 2 mastic resins, crushed (about 1/2 teaspoon), see note 

  • 1/4 cup cream cheese (2 ounces; 55g)

  • 1 teaspoon (5ml) rose water 

For the Simple Syrup:

  • 1 cup (237ml) water

  • 1 cup (200g) granulated sugar

  • One 1 1/2–inch strip navel orange rind

  • 3 cardamom pods, bruised

  • One 3-inch cinnamon stick

  • 2 whole cloves

  • 1 teaspoon (5ml) orange blossom water

For the Basbousa Bel Ashta: 

  • Unsalted butter, softened, for preparing the pan

  • All-purpose flour, for preparing the pan 

  • 1 cup coarse semolina (5.5 ounces; 156g)

  • 1/2 cup granulated sugar (3.5 ounces; 100g)

  • 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume 

  • 2 teaspoons baking powder

  • 1/8 teaspoon baking soda

  • 1 cup plain whole milk yogurt (8.3 ounces; 235g)

  • 3 large eggs, at room temperature (6 ounces; 170g)

  • 1 tablespoon orange zest (from 2 medium oranges), finely grated

  • 1 teaspoon (5ml) vanilla extract

  • 3/4 cup (177ml) canola or other neutral oil 

  • 2 cups Ashta (16.2 ounces; 460g), from recipe above 

  • 1/2 cup (120ml) simple syrup (recipe above)

  • 1/4 cup chopped raw, unsalted pistachios, to garnish (1.2 ounces; 35g)

  • Orange zest curls, to garnish

Recipe Direction :

  1. For the Ashta (Cream Filling): In a medium saucepan, whisk together milk, cream, and cornstarch over low heat until cornstarch is completely dissolved. Whisk in flour until thoroughly incorporated, about 1 minute. Add sugar and whisk until dissolved.

  2. Whisk in crushed mastic and cream cheese until mastic is melted and mixture is smooth. Increase heat to medium and, stirring constantly, bring mixture to a boil. Boil until mixture reaches a thick, custard-like consistency, about 2 minutes. Stir in rose water and remove from the heat.

  3. Transfer ashta to a bowl, place plastic wrap directly on the surface (this prevents a skin from forming), and set aside to cool completely, about 1 hour.

  4. For the Simple Syrup : In a medium saucepan, combine water and sugar, set over low heat, and cook, stirring often, until sugar is fully dissolved, about 5 minutes.

  5. Stir in orange rind, cardamom, cinnamon, and cloves. Increase heat to medium and bring the syrup to a simmer. Simmer, undisturbed, until it thickens slightly, 3 to 5 minutes. (The syrup should be thicker than water, but not as viscous as honey.)

  6. Stir in orange blossom water and remove from the heat immediately. Cover and set aside to keep warm.

  7. For the Basbousa Bel Ashta: Adjust oven rack to middle position and preheat to 350°F (180°C). Butter and flour a 9-inch springform pan, tapping out any excess flour.

  8. In a large mixing bowl, whisk together the semolina, granulated sugar, salt, baking powder, and baking soda. Add the yogurt, eggs, orange zest, vanilla extract, and canola oil, and whisk until batter is completely smooth.

  9. Fill the pan with 2 cups (473ml) batter. Bake until the top is set and dry to the touch, and the cake begins to pull away from the sides of the mold, 10-15 minutes. Remove basbousa from the oven.

  10. Using an offset spatula, carefully spread ashta in an even layer on top of the basbousa, then carefully pour the remaining 1 1/2 cups (355ml) basbousa batter on top. Bake until the cake is golden brown, springy yet dry to the touch, and begins to pull away from the sides of the mold, 30-40 minutes.

  11. Remove basbousa from oven and place on a wire rack. Immediately pour the warm simple syrup on top, working slowly to ensure the cake evenly soaks. Allow basbousa to cool completely, about 90 minutes, then cover and refrigerate at least 3 hours but preferably overnight before serving.

  12. To serve, unmold the basbousa and transfer it to a serving dish. Brush the surface of the basbousa with a thin layer of simple syrup. Garnish with chopped pistachios and orange zest curls. Serve cold with extra simple syrup on the side.