Cream-Filled Basbousa with Orange Blossom Syrup

Serving: Serve the basbousa at room temperature or chilled for a refreshing treat.
Storage: Store any leftover cake in an airtight container in the fridge for up to 3 days. The flavor continues to develop as it sits.
Variations
Nuts: Top the basbousa with chopped pistachios, almonds, or hazelnuts for an added crunch.
Coconut Cream Filling: Use coconut milk in place of regular milk for a more tropical flavor in the cream filling.
Flavored Syrup: Experiment with different floral waters such as rose water or lavender for a unique twist on the classic syrup.
FAQ
1. Can I make the cream filling ahead of time?
Yes, the cream filling can be made a day ahead and refrigerated until you’re ready to use it.

2. Can I freeze basbousa?
You can freeze the cake (without the cream filling) for up to 2 months. When ready to serve, thaw and add the cream and syrup.

3. Can I make basbousa without semolina?
Semolina gives the cake its signature texture, but if you don’t have it, you can try substituting it with fine cornmeal for a similar effect.

Enjoy this Cream-Filled Basbousa with its sweet syrup, creamy filling, and aromatic orange blossom scent—it’s sure to be a hit at any gathering!