The Goan
Baath Cake is another one of my favorite holiday treats. The Baath cake is a
deliciously rich and moist coconutty flavored cake that is normally made during
the Christmas season, but can also be enjoyed all year round! It is mainly made
with coconut and semolina with a hint of spice.
This is
fairly simple cake recipe. However, you need to bear in mind that the cake
batter needs to be kept aside for 6-8 hours, preferably overnight, (depending
on the quantity of the cake batter) to enable the semolina to absorb the liquid
from the batter and swell up. The cake thus becomes much more moist and
tastier. This cake can be served warm or cold or at room temperature. My family
enjoys this cake with hot ginger tea on a cool winter’s evening.
The cake
that I have made today is a Tricolour Baath Cake on the special request by my 6
year old. I have used powder food colouring for this. You may bake it
with/without food colouring.
Ingredients:
½ cup Semolina/Rawa/Sooji1 cup desiccated
coconut
1.5 cup Icing
Sugar/castor sugar/Brown sugar
2 tbsp All-purpose
flour (maida)
½ tbsp
cornflour
½ cup water
1 Egg
1 tsp Baking
Powder
2 tbsp Ghee
½ tsp
Vanilla Essence
¼ tsp
Cardamon/ Cinnamon Powder
Pinch of
food colouring powder/liquid
Salt to
taste
Method:
Prep all your ingredients to save time.
In a large
bowl, beat the egg till light and frothy.
Add the desiccated
coconut and water. Mix well.
NOTE: If the
desiccated coconut shreds are large, then grind them into a course paste using
little water and then add it to the beaten egg.
Add all the
other dry ingredients, except for the food colouring and vanilla essence.
Mix well
till everything is incorporated well.
Cover the
batter and keep it aside for 3-4 hours.
After 3-4
hours, add the Vanilla Essence and mix well.
Divide this
batter into 4 parts. Add the food colouring to 3 of the parts. Leave 1 part as
is.
Next,
preheat the oven to 170 deg C. Line a baking dish with parchment paper and
spray a little of cooking oil to prevent any sticking.
Bake for
around 30-35 minutes, or till a toothpick that is inserted in the middle of the
cake comes out clean.
Let it cool, then cut into small squares and enjoy!!
To store
this, wrap the remaining cake in cling film, and keep it in an air-tight
container and refrigerate.
This cake
can be served warm or cold or at room temperature. To warm, simply unwrap the
cling film and microwave it for 20-30 secs before serving.
