Cream-Filled Basbousa
shared by مطبخ Nibblore
This soft Middle Eastern semolina cake has golden edges, a distinct creamy filling and a fragrant orange blossom syrup. Lightly mixing the semolina with yogurt and ghee keeps the crumb moist yet structured, while cooking the cream filling first helps it hold a clean layer when sliced. It is an ideal make-ahead dessert for gatherings or an afternoon sweet. • Use cold syrup on hot basbousa so it absorbs evenly without turning gummy. • Do not overmix the semolina after adding the yogurt; excessive mixing can make the texture tough and rubbery. • If the cream filling is too warm when spread, it may blend into the semolina layer. Let it cool until thick and spreadable. • Use a light-colored metal baking pan for evenly browned edges and base. • Replace the orange blossom water with the same amount of rose water, or omit it for a simpler flavor. • Replace the ghee with melted unsalted butter; the flavor will be less rich and the texture slightly softer. • Replace the pistachios with toasted chopped almonds, or omit the nuts entirely. • If heavy cream is unavailable, use an additional 200 ml whole milk and increase the cornstarch to 55 g. Because of the cream filling, store the basbousa covered in the refrigerator for up to 4 days. Serve chilled or let each piece stand at room temperature for 20 minutes; to warm, heat in a 150°C oven for 5–7 minutes. Well-wrapped pieces can be frozen for up to 1 month and thawed overnight in the refrigerator, though the filling may become slightly less smooth.
- Total time
- 70 min
- Servings
- 12
- Difficulty
- Intermediate
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Save to my cookbook — freeIngredients
- 300 ggranulated sugar, for the syrup
- 240 mlwater, for the syrup
- 1 tsplemon juice, freshly squeezed
- 1 tsporange blossom water
- 500 mlwhole milk, for the filling
- 200 mlheavy cream, for the filling
- 45 gcornstarch
- 25 ggranulated sugar, for the filling
- 1 tspvanilla extract
- 360 gcoarse semolina
- 120 ggranulated sugar, for the basbousa mixture
- 1 ½ tspbaking powder
- ¼ tspfine salt
- 170 gghee, melted and cooled slightly, plus extra for greasing
- 240 gfull-fat plain yogurt
- 60 mlwhole milk, for the basbousa mixture
- 30 gpistachios, roughly chopped for garnish
Instructions
- 1Make the syrup first: place 300 g sugar and 240 ml water in a small saucepan. Stir over medium heat only until the sugar dissolves, then bring to a boil. Add the lemon juice, reduce the heat and simmer gently for 7 minutes without stirring. Remove from the heat, stir in the orange blossom water and leave to cool completely.
- 2Make the cream filling: whisk the cornstarch and 25 g sugar with about 120 ml of the cold milk in a medium saucepan until smooth. Add the remaining milk for the filling and the heavy cream. Cook over medium heat, whisking constantly for 6–8 minutes, until thick and producing large, slow bubbles. Remove from the heat and stir in the vanilla. Press parchment paper directly against the surface and leave to cool for 15 minutes.
- 3Preheat the oven to 180°C, or 170°C fan. Lightly grease the base and sides of a 23 × 33 cm metal baking pan with ghee.
- 4Combine the semolina, 120 g sugar, baking powder and salt in a large bowl. Add the melted ghee and rub it into the mixture with your fingertips for 1 minute, until the semolina grains are evenly coated. Add the yogurt and 60 ml milk, then fold with a wide spatula just until no dry semolina remains. Rest for 10 minutes to allow the semolina to absorb the liquid.
- 5Spread about 60% of the semolina mixture in the pan. Using the back of a damp spoon, press it gently into an even layer that reaches the edges without compacting it firmly. Bake on the middle rack for 10 minutes, until the surface is just set but not browned.
- 6Remove the pan from the oven and let it stand for 2 minutes. Briefly whisk the cooled cream filling until spreadable, then distribute it over the base, leaving a 1 cm border around the edges. If needed, loosen the remaining semolina mixture with 1–2 tbsp water. Place it over the filling in small, closely spaced portions, then gently spread it to cover without pressing down.
- 7Return the pan to the oven and bake for 25–30 minutes, until the top is distinctly golden and the edges are browned. If the top remains pale, switch on the broiler for 1–2 minutes, watching it continuously.
- 8Remove the basbousa from the oven and immediately pour the cold syrup slowly over the hot cake, distributing it across the surface and edges. Leave uncovered for at least 45 minutes so the syrup can soak in and the filling can set. Garnish with pistachios, cut into 12 pieces and serve slightly warm or at room temperature.