Ingredients :

For the Ashta (Cream Filling) :

• 1 cup (237 ml) whole milk


• 1 cup (237 ml) heavy cream


• 2 tablespoons (16 g) cornstarch


• 2 tablespoons (16 g) all-purpose flour


• 1 tablespoon (15 g) granulated sugar


• 2 mastic resin crystals or tears, crushed (about 1/2 teaspoon), see note


• 1/4 cup cream cheese (2 ounces; 55 g)


• 1 teaspoon (5 ml) rose water

For the Simple Syrup :

• 1 cup (237 ml) water


• 1 cup (200 g) 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 (5 ml) 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; 156 g)


• 1/2 cup granulated sugar (3.5 ounces; 100 g)


• 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; 235 g)


• 3 large eggs, at room temperature (6 ounces; 170 g)


• 1 tablespoon orange zest (from 2 medium oranges), finely grated


• 1 teaspoon (5 ml) vanilla extract


• 3/4 cup (177 ml) canola or other neutral oil


• 2 cups Ashta (16.2 ounces; 460 g), from recipe above


• 1/2 cup (120 ml) simple syrup (recipe above)


• 1/4 cup chopped raw, unsalted pistachios, to garnish (1.2 ounces; 35 g)


• Orange zest curls, to garnish



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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.




11. Remove basbousa from oven and place on a wire rack. Immediately
    
    pour the warm simple syrup on top, working slowly to ensure the
    
    cake evenly soaks. Allow basbousa to cool completely, about 90
    
    minutes, then cover and refrigerate at least 3 hours but preferably
    
    overnight before serving.




12. To serve, unmold the basbousa and transfer it to a serving dish.
    
    Brush the surface of the basbousa with a thin layer of simple syrup.
    
    Garnish with chopped pistachios and orange zest curls. Serve cold
    
    with extra simple syrup on the side.

Special Equipment :

Whisk, 9-inch springform mold, offset spatula

Notes :

Mastic or mastica is a natural extract of the mastic tree that grows in Greece. You can order it online or buy it from Middle Eastern stores.

The best way to crush mastic is to crush frozen mastic, mixed with a pinch of sugar, using a mortar and pestle; in this recipe you can also put it in a zipper-lock bag and crush it with a heavy rolling pin or skillet (it will dissolve easily into the hot milk mixture even if not finely crushed). Mastic’s flavor is strong and can make your dish bitter if used in excessive quantities.

If you make the simple syrup ahead of time, warm it up before you pour it over the hot basbousa. The simple syrup should be just warm to touch.