Since tasting my first Basboosa recently from Zahav Restaurant in Philadelphia I studied several recipes from the internet. I got the impression that most Basboosas are very sweet like baklava. I sort of learned from Zahav on what a Basboosa can be so I did my own twist on the soaked and baked semolina cake. I made adjustments to basic recipes and cut the butter and sugar a bit and made my cake with citrus and saffron for a unique taste I figured that by using a gastrique  The cake would be more delicious and complex.  I used my Grapefruit Saffron Gastrique Recipe that I did recently. I thought the combinations of the different citrus and saffron would all compliment each other and the grated sweetened orange rind would be the perfect accent. This cake sits on a home made mascarpone  thats flavored with lemon and the lemon like spice called summac. This is what I came up with. This recipe makes about 18 small cakes that are not too sweet and are very flavorful with a light texture.

Ingredients makes about 18 servings (freezes very well)

1 cup semolina flour

1 cup yogurt

1 cup sugar

1/2 cup butter

1 teaspoon baking powder

1 beaten egg

1/4 teaspoon kosher salt

2 tablespoons limequat rind (you can substitute lime or kumquat or a mix of the two)

pinch saffron

combine and set oven to 350. Grease muffin pans and fill half way.

Bake about 14 minutes till they look done.

Let cool.

Make your lemon summac mascarpone cream.

2 cups home made or store purchased mascarpone (mascarpone recipe to follow on my next recipe)

about 1/2 cup sugar

Grated zest of one lemon

Juice of 1/2 a lemon or whole if small

2 pinches of summac

Mix and set a side.

You need zest of three oranges and supreme the segments of at least two of the oranges.

Add 1/4 cup of sugar to the orange zest and set a side.

Remove Basboosas from pans and place on oiled baking pans and set oven to broil.

Pour Grapefruit Saffron Gastrique over Cakes. (I did that recipe only a few back) It’s just a cup of sugar cooked with a cup of vinegar juice of a grapefruit, 2 oz. butter and a pinch of saffron and a pinch of salt.

Add orange segments to top of cakes.

Broil for about 2 minutes or until slightly browned.

Now assemble.

smear plate with about a tablespoon of cream

top cream with a cake

sprinkle the sweetened orange zest on cake

serve warm.