Semolina Cake with Cream (also known as Basbousa with Cream or Basbousa Bil Ashta) is an iconic dessert that beautifully encapsulates the warmth and richness of Middle Eastern and North African baking. This sweet treat takes the classic, syrup-soaked basbousa—a dense, tender cake made from semolina flour—and elevates it with a luxurious, creamy filling. The result is a perfect harmony of texture: the coarse, nutty bite of the semolina contrasting with the silky, cool center, all drenched in a delicate, floral sugar syrup. It’s a dessert that speaks of hospitality and celebration, a true staple for holidays and gatherings. If you’re looking for a dessert that’s comforting yet sophisticated, look no further than this delightful combination of cake and custard.
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🍯 What Makes Basbousa with Cream So Special?
Basbousa, in its most traditional form, is a moist cake made primarily from semolina (a coarse flour milled from durum wheat) and yogurt or milk, often flavored with coconut, and baked until golden brown. Once out of the oven, it’s immediately doused in a simple syrup infused with lemon, orange blossom, or rose water.
The “with Cream” variation introduces Ashta (or Qashta), a thick, clotted cream traditionally made from reducing milk or separating cream. In modern home kitchens, this is often simplified to a rich, cooked custard, sometimes combined with mascarpone or ricotta for a similar decadent texture. This creamy layer is sandwiched between two halves of the semolina cake, creating a multi-layered masterpiece.
Factual Statement: Semolina flour gives basbousa its signature gritty yet tender crumb, making it distinct from cakes made with fine wheat flour. The name Basbousa itself is derived from the Arabic verb basbasa, meaning “to soak,” referring to the cake’s necessary final step of soaking in syrup.
👩🍳 Essential Steps for a Perfect Semolina Cake with Cream
Creating this dessert is straightforward, but success lies in mastering three key components: the cake, the cream, and the syrup.
1. The Syrup (Ater)
This must be made first and allowed to cool completely. A hot cake soaking up a cold syrup is key to preventing a soggy texture.
- Combine sugar and water, boil until the sugar dissolves, and simmer for a few minutes.
- Once off the heat, stir in a splash of lemon juice (to prevent crystallization) and a few drops of rose water or orange blossom water for that quintessential Middle Eastern aroma.
2. The Ashta Cream Filling
This filling is a simple custard that needs to be thick enough to hold its shape when sliced.
- Cook milk, cornstarch, and a touch of sugar until the mixture thickens considerably.
- For added richness, whisk in a tablespoon of butter or a dash of heavy cream off the heat. Let it cool slightly, then chill until firm.
3. The Semolina Cake Batter
The batter is simple and easy to mix—do not overmix!
- Combine dry ingredients (semolina, sugar, baking powder, coconut flakes if using).
- Mix in wet ingredients (melted butter, yogurt or buttermilk). The batter should be thick.
- Divide the batter in half. Press one half into a prepared pan.
Assembly and Baking
Pour the chilled Ashta over the bottom layer of the batter. Then, gently and evenly spread the remaining cake batter over the cream. This requires a light hand to avoid mixing the layers. Bake until the top is a deep golden brown.
Immediately after removing the hot cake from the oven, slowly and evenly pour the cooled syrup over the entire surface. The cake will audibly sizzle and absorb the liquid—this is exactly what you want! Let it cool completely before slicing to allow the cream to firm up and the cake to fully absorb the syrup. Garnish with chopped pistachios or a dusting of powdered sugar.
🍽️ Practical Insights and Serving Suggestions
Basbousa with Cream is incredibly versatile. It keeps well in the refrigerator for several days, making it an ideal make-ahead dessert.
- Customization: Feel free to swap out the flavorings. Try adding a pinch of ground cardamom to the cake batter for a warm spice note, or substitute some of the water in the syrup with fresh orange juice for a citrus twist.
- Portion Control: Since it’s a very sweet and rich dessert, cutting it into small diamond or square shapes is traditional and helps with portion control.
- Presentation: A final flourish of chopped pistachios not only adds a beautiful green contrast but also a complementary crunch to the soft textures. For a simple elegance, top individual slices with a fresh raspberry, as seen in the stunning image above. 🍓
The dense, moist cake and rich, dairy filling offer a substantial bite, making it the perfect end to a savory meal or a lovely accompaniment to a cup of strong Arabic coffee or tea. This treat provides a delicious balance of textures and aromas that can transport you straight to a bustling souk or a warm, family kitchen.
🌟 Indulge in Sweet Tradition
Mastering the Semolina Cake with Cream recipe is a rewarding journey into the heart of Middle Eastern sweets. It’s a dessert that offers comfort in every bite, blending humble ingredients into something truly spectacular. The contrast of the slightly chewy semolina, the luxurious cream, and the fragrant, sweet syrup is simply irresistible. Try baking this delightful dessert for your next gathering and watch as it quickly becomes the star of the show! ✨
What’s your favorite pairing for this cake—a hot beverage, or maybe a scoop of vanilla ice cream? Let me know in the comments below!
