Basbousa Bel Ashta Semolina Cake With Ashta Cream Filling

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), 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

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