Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Maamoul Mad bi Ashta (Semolina Cream Cake) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 2 reviews

Maamoul Mad bi Ashta is a rich semolina cream cake layered with clotted cream (ashta) and fragrant crushed pistachios, infused with delicate orange blossom syrup. This Middle Eastern dessert features a tender semolina dough base and topping, filled with creamy, subtly sweet ashta, and accented by the floral notes of orange blossom water, making it a perfect treat for special occasions or anytime indulgence.

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

Semolina Dough

  • 2 cups coarse semolina
  • 1/2 cup sugar
  • 3/4 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/8 tsp salt (tiny sprinkle)
  • 2/3 cup butter (melted)
  • 4 tbsp plain yoghurt

Clotted Cream Ashta

  • 6 cups full fat milk
  • 3 tbsp white vinegar
  • a squeeze of lemon juice
  • 1/3 cup cornstarch (cornflour)
  • 1/3 cup whipping or single cream
  • 2 tbsp sugar
  • 1/2 tsp orange blossom water

Orange Blossom Syrup

  • 1.5 cups sugar
  • 3/4 cup water
  • 1 tbsp lemon juice
  • tiny sprinkle of salt
  • 1 tsp orange blossom water

Additional Ingredients

  • 1/2 cup crushed pistachios + 1/4 cup for sprinkling at end

Instructions

  1. Make the semolina dough: Combine the semolina, sugar, baking powder, bicarbonate of soda, and salt in a mixing bowl. Stir together to evenly distribute all dry ingredients. Add the melted butter and plain yoghurt, mixing until a sticky dough forms.
  2. Prepare the clotted cream (ashta): Heat 4.5 tablespoons of the milk in a pot over medium heat until small bubbles form around the edges (before boiling). Reduce heat to the lowest setting, then add the white vinegar and a squeeze of lemon juice to the milk to curdle it. Turn off the heat, scoop out the curds (areesha), strain through a sieve, and set aside.
  3. Make the pastry cream base: In another pot, whisk the cornstarch into 1.5 cups of milk until smooth. Add sugar and cream, stirring over medium heat until thickened. Remove from heat and allow to cool for 5-10 minutes.
  4. Combine pastry cream with areesha and flavoring: Add the strained curds (areesha) and orange blossom water to the cooled pastry cream and mix until homogenous. Let cool another 15 minutes, cover with plastic wrap to prevent crust formation, and set aside.
  5. Prepare orange blossom syrup: In a separate pot, combine water, sugar, salt, lemon juice, and orange blossom water. Stir until sugar dissolves, bring to a boil over medium-high heat, then simmer for about 5 minutes until slightly thickened.
  6. Preheat the oven: Set the oven to 180°C (350°F) to reach baking temperature.
  7. Assemble the cake base: Press half of the semolina dough evenly into the bottom and sides of a medium baking pan using your hands.
  8. Add pistachios and ashta cream: Sprinkle a layer of crushed pistachios over the dough, then pour and gently smooth the ashta cream on top. Sprinkle another layer of crushed pistachios on the cream.
  9. Add the top dough layer: Roll out the remaining semolina dough on parchment paper or cling film to the size of your pan. Carefully flip it over onto the cream layer and peel off the paper or film gently. Smooth out the top and patch any gaps.
  10. Bake the cake: Place the pan in the preheated oven and bake for 35 minutes until the cake is golden on top. Remove and let cool completely in the pan.
  11. Finish and serve: Once cooled, invert the cake onto a large platter, slice into squares. Garnish each piece with crushed pistachios and drizzle with the orange blossom syrup. Serve warm or cold. Store leftovers in an airtight container for up to 3 days.

Notes

  • Use full-fat milk for the richest, creamiest ashta.
  • Ensure the milk doesn’t boil when making curds for best texture.
  • The orange blossom syrup adds a signature floral sweetness; don’t skip it.
  • Press the semolina dough firmly in the pan to avoid crumbling during assembly.
  • Let the cake cool completely before slicing to maintain shape.
  • Can be stored refrigerated in an airtight container for up to 3 days.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern

Find it online: https://recipesvibe.com/maamoul-mad-bi-ashta-semolina-cream-cake-recipe/