Here's a luscious recipe for Semolina Cake with Cream (Basbousa), a Middle Eastern dessert known for its rich, moist texture and creamy layer.
Ingredients:
For the Cake:
2 cups semolina
1/2 cup granulated sugar
1/2 cup plain yogurt
1/2 cup unsalted butter, melted
1/4 cup milk
1 teaspoon baking powder
1 teaspoon vanilla extract
Blanched almonds (for garnish)
For the Cream Filling:
2 cups milk
1/4 cup cornstarch
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup heavy cream (optional, for extra richness)
For the Syrup:
1 cup granulated sugar
1 cup water
1 teaspoon lemon juice
1 teaspoon rose or orange blossom water (optional)
Instructions:
1. Prepare the Syrup:
In a saucepan, combine the sugar and water. Bring to a boil, then reduce heat and simmer for 7-10 minutes.
Add the lemon juice and rose/orange blossom water, if using. Remove from heat and let cool completely.
2. Make the Cream Filling:
In a saucepan, whisk together the milk, cornstarch, and sugar until smooth.
Heat the mixture over medium heat, stirring constantly, until thickened.
Remove from heat and stir in vanilla extract and heavy cream, if using. Set aside to cool slightly.
3. Prepare the Cake Batter:
In a large bowl, mix the semolina, sugar, baking powder, yogurt, melted butter, milk, and vanilla until well combined.
4. Assemble the Cake:
Grease a 9x13-inch baking dish. Pour half of the cake batter into the dish and spread it evenly.
Bake in a preheated oven at 350°F (175°C) for about 10 minutes, just until the surface is set.
Remove from the oven and spread the cream filling evenly over the baked layer.
Gently pour the remaining semolina batter over the cream layer and smooth the top.
Place a blanched almond in the center of each piece as a garnish (score the batter lightly to guide cutting after baking).
5. Bake:
Return the cake to the oven and bake for 30-35 minutes, or until golden brown on top.
6. Add the Syrup:
Remove the cake from the oven and immedi