Cream-Filled Basbousa with Orange Blossom Syrup

In a saucepan, combine sugar and water. Bring to a boil, stirring occasionally until the sugar dissolves.
Lower the heat and add lemon juice. Let it simmer for about 10 minutes to thicken slightly.
Remove from heat and stir in orange blossom water. Set aside to cool.
Step 2: Make the Cream Filling
In a small saucepan, combine heavy cream, milk, and sugar. Heat over medium heat until the sugar dissolves and the mixture is warm.
In a separate bowl, mix cornstarch with a little cold water to form a slurry.
Slowly pour the slurry into the warm cream mixture, stirring constantly until it thickens to a custard-like consistency.
Remove from heat and stir in vanilla extract. Set aside to cool.
Step 3: Make the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking dish.
In a large bowl, combine semolina, flour, sugar, baking powder, and salt. Mix well.
Add yogurt, milk, melted butter, vanilla extract, and egg to the dry ingredients. Stir until a smooth batter forms.
If using, fold in the shredded coconut.
Pour the batter into the prepared baking dish and smooth the top.
Bake for 25–30 minutes, or until the cake is golden brown and a toothpick comes out clean.
Step 4: Assemble the Basbousa
Once the cake is done, remove it from the oven and let it cool for about 10 minutes.
While the cake is still warm, pour the cooled syrup evenly over it, making sure it absorbs into the cake.
Carefully cut the cake into squares.
Step 5: Fill with Cream
Using a spoon or piping bag, fill each cake square with a generous amount of cream filling.
Top each piece with a dollop of cream for extra richness.
Step 6: Serve
Let the basbousa sit for a while to fully absorb the syrup and allow the cream to set.
Garnish with extra shredded coconut or pistachios if desired.
Serving and Storage Tips