Desserts
ChefNada Hadraj
Basbousa Cake with Ashta
Basbousa Cake with Ashta! Beautiful in both appearance and taste. This recipe may require a bit of precision and patience to prepare, but when we have the time to make a special dish that delights those around us, why not?
Basbousa Cake with Ashta! One of the most delicious Arabic dessert recipes!
Ingredients
Start here, then move straight into the method.
- 2 cups semolina
- 1 tablespoon baking powder
- 1 1/2 cups vegetable oil
- 2 eggs
- 1 cup sugar
- Zest of 1 lemon
- 1 cup liquid milk
- 1 tablespoon liquid vanilla
- 1 cup shredded coconut
- Ashta
- 2 cups liquid milk
- 4 tablespoons cornstarch
- 3 tablespoons sugar
- 1 can cream (ashta qaymar)
- 3 tablespoons orange blossom water
- Syrup
- 1 cup water
- 1 teaspoon lemon juice
- For more of Nada's wonderful desserts, here are: Anise Cookies Stuffed with Dates
- To make Chocolate Honeycomb by Nada as well, click the link Chocolate Honeycomb
- For more delicious desserts, here is the link: Easy Sfouf Recipe
- To make an easy basbousa in a tray, here is the link: Delicious and Easy Basbousa
Method
Follow the cooking sequence without leaving the page.
- Basbousa Cake with Ashta — Steps: No instructions were provided in the original Arabic entry.
- In a deep bowl, combine the semolina, shredded coconut, and baking powder, and mix well.
- Place the remaining ingredients in the blender and blend until smooth.
- Basbousa Cake with Ashta: Pour the combined mixture over the semolina and stir with a spoon.
- Divide the mixture into two equal parts, then prepare a Pyrex baking dish and brush it with tahini.
- Place the first portion of the basbousa mixture into a Pyrex dish and bake at 180°C.
- Bake until cooked through and the mixture is set.
- In the meantime, prepare the ashta (clotted cream): combine the liquid milk with the cornstarch and dissolve the cornstarch into the milk.
- Then place the mixture over medium heat and bring it to a brief boil so it thickens to the consistency of muhallebi. Remove the ashta (clotted cream) from the heat, add it and stir well until the mixture is fully combined, then let it cool.
- It's best to prepare it before starting work.
- Remove the basbousa pan from the oven now after it has finished baking, spread the ashta evenly over it—leaving a border around the edges—and then place the second basbousa mixture on top of the ashta.
- Return the pan to the oven under the grill at 160°C on low heat and cook until golden brown.
- Remove the pan from the oven, pour the sugar syrup over it, and let it cool a little, then refrigerate until the basbousa and ashta come together and set.
- The longer it chills in the refrigerator, the better the result.
- Finish by garnishing with pistachios or shredded coconut, as desired.
Recipe tags
DessertsInternationalVegetarian
Notes and serving ideas
- Anise Cookies Stuffed with Dates
- Chocolate Honeycomb
- Easy Sfouf Recipe
- Delicious and Easy Basbousa
