Goan Baath Cake - Traditional Semolina, Coconut and Cardamom Cake
Stanley, (aka - The Husband)adores this cake with a hot cup of steaming tea, which is why I take the time to make it :) ...
This cake batter needs to be stuck in the fridge overnight to allow the coconut and semolina time to get antiquated. This is a favourite at weddings and Christmas.
Ingredients:
- 1 cup (US) Semolina
- 1.5 cups (US) Caster Sugar (I use less about 3/4 cup sugar)
- 350 grams frozen Indian Coconut or a fresh coconut 1.5 finely grated
- 3 table spoons Self Raising Flour
- 1 table spoon Corn Flour
- 100 grams butter
- 2 whole eggs
- 2 teaspoons baking powder
- 3/4 cup (US) Milk (I use lactose free milk)
- 1 teaspoon vanilla extract or few drops genuine vanilla
- 1 pinch of salt
- 3 tablespoons cardamom, seeds pulverized in a mortar and pestal (Discard the pale green skins)
Method:
Now every one will tell you to beat the eggs separately, set aside all the dry ingredients and wet ingredients.I don't do that - what I do is as follows.
If you are using frozen coconut (like we get here in Australia) leave it out to thaw and stick it in your blender with the milk.Run the blender till the coconut is fine in intervals (you don't want to over heat the blender)
Then throw in all the other ingredients, leaving the eggs for last. You don't want to put them in till the very end or it will ruin the texture of the baath. Run your blender a couple of times before you throw the eggs in.
Move everything to an air tight container (I prefer a glass container) and stick in the fridge over night.
The next morning, line a baking pan with baking paper or what I do is use a silicon baking tray and bake till a tooth pick comes out clean about 30 minutes at a 150 degrees Celsius. Do NOT use the 'Fan Forced' setting as it will dry the baath or any cake for that matter out. You want a moist result and not the opposite i.e. dry and brittle.
Be very cautious after 30 minutes of baking, if you leave it to bake for too long, it could turn into a plank of wood.
Happy eating!
This cake batter needs to be stuck in the fridge overnight to allow the coconut and semolina time to get antiquated. This is a favourite at weddings and Christmas.
Ingredients:
- 1 cup (US) Semolina
- 1.5 cups (US) Caster Sugar (I use less about 3/4 cup sugar)
- 350 grams frozen Indian Coconut or a fresh coconut 1.5 finely grated
- 3 table spoons Self Raising Flour
- 1 table spoon Corn Flour
- 100 grams butter
- 2 whole eggs
- 2 teaspoons baking powder
- 3/4 cup (US) Milk (I use lactose free milk)
- 1 teaspoon vanilla extract or few drops genuine vanilla
- 1 pinch of salt
- 3 tablespoons cardamom, seeds pulverized in a mortar and pestal (Discard the pale green skins)
Method:
Now every one will tell you to beat the eggs separately, set aside all the dry ingredients and wet ingredients.I don't do that - what I do is as follows.
If you are using frozen coconut (like we get here in Australia) leave it out to thaw and stick it in your blender with the milk.Run the blender till the coconut is fine in intervals (you don't want to over heat the blender)
Then throw in all the other ingredients, leaving the eggs for last. You don't want to put them in till the very end or it will ruin the texture of the baath. Run your blender a couple of times before you throw the eggs in.
Move everything to an air tight container (I prefer a glass container) and stick in the fridge over night.
The next morning, line a baking pan with baking paper or what I do is use a silicon baking tray and bake till a tooth pick comes out clean about 30 minutes at a 150 degrees Celsius. Do NOT use the 'Fan Forced' setting as it will dry the baath or any cake for that matter out. You want a moist result and not the opposite i.e. dry and brittle.
Be very cautious after 30 minutes of baking, if you leave it to bake for too long, it could turn into a plank of wood.
Happy eating!
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