Baath (aka Baatk or Batica), a cake with a golden brown crust atop a pale, dense yet airy body, is a traditional Goan cake with Semolina and Coconut as the master ingredients. What weaves them into a buttery, crumbly yet firm cake is the eggs, sugar and butter (of course!). This recipe needs no other leavening agents and bears the flavour of Cardamom.
This is another recipe I owe to my sister. (Thanks, Natly!)
The detailed recipe on my blog is here: florencydias.b...
Ingredients:
1 tablespoon of Dalda (hydrogenated vegetable fat)/ghee
1 and 1/2 cups of Semolina (250 gms)
2 and 1/2 cups of grated Coconut (220 gms or 2 small coconuts)
1 and 1/2 cups of granulated sugar (300 gms)
5 Egg yolks, separated
3 Egg whites, separated
1/2 cup of Salted Butter at room temperature (125 gms)
1 teaspoon of Vanilla essence
1/2 teaspoon of Cardamom powder
2 pinches of salt
Addition of nuts/dried fruits is a personal choice; if adding, do so at the time of combining with the semolina.
The batter must be left to rest for 8 hours at room temperature.
Tin Size: 8" Diameter circular tin; greased with oil, lined with butter paper and again greased with oil.
Oven must be preheated at 160 degrees Celsius for 15 minutes; Bake the batter at 160 degrees Celsius for 45 minutes or till the skewer comes out clean.
Yield: 1 Kg
Music Credits:
Angels We Have Heard on High by @Kevin MacLeod (incomptech.com)
Silent Night by @Kevin MacLeod (incomptech.com)
Deck The Halls A by @Kevin MacLeod (incomptech.com)
(all 3) Licensed under Creative Commons: By Attribution 3.0 License
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