Basbousa Bel-Ashta
By: Ganna ELSorogy
Nothing attracts tourists to Egypt like a slice of Basbousa Bel-Ashta savored with a morning coffee. Legend has basbousa Bel-Ashta that this rich cream-filled version was first made at Koueider, one of Egypt’s oldest pastry shops established in the 1930s.
To this day, Koueider’s recipe remains tightly guarded secret. In Arabic, ashta literally means “clotted cream”, the thick sheet of protein that rises to the surface of heated milk. Not every baker in Koueidar do this secret recipe, but here’s my solution to mix heavy cream with cream cheese to create a creamy layer with enough structure to hold its own. Semolina “Basbousa”, the main ingredient is available online and in Middle Eastern stores.
The final cake is an impressive sight, with a shiny, glazed surface and soft layers of semolina cake and thick creamy ashta.
Ingredients
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)
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
Directions
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.
NUTRITION FACTS (PER SERVING)
CALORIES 558
FAT 41g
PROTEIN 8g
