By: Toshita Sahni
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Goan baath cake or batica is a simple cake made with semolina and coconut. It is especially prepared at home during the Christmas season.
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You can easily make this Christmas cake using everyday ingredients. Here's the step-by-step recipe for this traditional Goan cake:
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1 cup butter
1 cup sugar, powdered
4 eggs, separated
2 cups coconut, grated
2 cups semolina
1 tsp salt
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1 tsp baking powder
1 tsp vanilla essence
½ tsp nutmeg powder
1 tsp cardamom powder
½ cup mixed dry fruits (cashews, raisins, almonds)
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While grating the coconut, only use the white flesh as far as possible. Later, mix the grated coconut with the semolina, baking powder and salt. Set aside.
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In another bowl, combine butter and sugar carefully to avoid lumps. Add egg yolks to these ingredients and beat well.
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Fold in the semolina mixture prepared earlier. You can add a little milk if the batter seems too stiff. But make sure you maintain an overall thick consistency.
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Add vanilla essence, cardamom powder, nutmeg powder and egg white. Whip and fold them well into the batter. Add chopped dry fruits and mix.
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Cover the bowl of the cake batter and allow it to rest overnight (or for at least 3-4 hours) in the refrigerator or in a cool, dry place.
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Grease a 9-inch round cake tin with and transfer the batter to it. If refrigerated, let the batter reach room temperature for around 30 minutes first.
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Bake the baath cake in a preheated oven (180 C-375 F) for around 35 minutes. Insert a toothpick to see if it is baked through.
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Allow the Christmas cake to cool before slicing and serving. Enjoy fresh or store the baath cake in an airtight container lined with butter paper.
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For more Goan recipes for Christmas
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