Tuesday, May 26, 2015

Baath / Badca - Traditional Goan Coconut Cake

A while ago, a reader had requested for a traditional Goan Baath recipe. That was a while ago, but eventually I got around to getting a picture of this delicious cake before it disappeared. So I've taken the opportunity to share the recipe with you. Baath or Badca - whatever you are used to calling it, is a delicious traditional recipe for a Goan coconut and semolina cake. Its not your run of the mill light fluffly sponge cake, but a more dense and rich one. A good baath cake should not be dry and should be mildly flavoured with ground cardamom. We typically make this for Christmas and it is a part of our Kuswar (Christmas platter).That being said, there is absolutely no reason you can't eat this any time of the year. It goes down an absolute treat with a cup of tea / coffee.

This is a simple cake to prepare and does not require you to bring out the heavy equipment. A mixing bowl and wooden spoon should suffice. You start of by making a sugar syrup and cook off the coconut and dessicated coconut in it. Then add the eggs and bake.




Baath

200g dessicated coconut
2 cups water
2 cups semolina
2 cups sugar
6 tbsp ghee (clarified butter)
6 eggs
1 tsp baking powder
A generous pinch cardamom seeds, crushed  (Seeds from about 6 large pods)

In a heavy bottomed pan, bring the water to a boil.

Add the sugar to the pan and let it melt.

Once the sugar has melted, add the coconut and the ghee and let it come to a boil, stirring frequently.

Add the semolina and let it cook for 5 minutes, stirring frequently.

Add the crushed cardamom seeds.

Take off the heat and cool.

After the mix has cooled


Preheat the oven to 180ÂșC and line and grease a baking dish / cake pan.

When the mix has cooled, add the baking powder.

Just before baking, add the beaten eggs. Mix well till the eggs have been incorporated well.

Pour the batter into the prepared pan and bake till done. (Till a skewer pierced in the center of the cake comes out clean.)

If the top starts to brown too quickly, cover the top with some aluminium foil.

Cool down and enjoy!!!




NOTE - Add the eggs only just before you bake the cake and not in advance. Preheat the oven in time to bake the cake.


11 comments:

  1. Thanks for receipe .. can u pls tell approximately howmuch time it takes to bake. Tia

    ReplyDelete
    Replies
    1. It all depends on the size. It takes a little longer than a regular sponge cake. So if you are making half the recipe, it would take about 40 minutes. That being said, please keep an eye on it as it bakes. Oven temperatures differ.

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  2. Hey nice recipe. I will surely try this with some twist for my blog. Chalega?

    ReplyDelete
    Replies
    1. Oh absolutely Pooja ... I've just been drooling over your blog posts too :)

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  3. Is it imp to add ghee or can it be substituted.. If not whch ghee (brand) to use?

    ReplyDelete
    Replies
    1. I've always followed this recipe. You can use whatever ghee is available. I have used Amul as well as homemade ghee and they both work well.

      Delete
  4. Hi can ghee be substituted... If not whch ghee (brand) cAn be used?

    ReplyDelete
    Replies
    1. I've always followed this recipe, I don't know if it can be substituted. You can use whatever ghee is available. I have used Amul as well as homemade ghee and they both work well.

      Delete
  5. Hi Trisha,
    Can I use fresh grated coconut instead of dessicated? What would the conversion be in that case? Thanks.

    ReplyDelete
    Replies
    1. Hi there, personally, I've never tried it out using fresh coconut, so I really have no idea about the conversion. But if I come across something I'll add the information here. Thanks for stopping by.
      :)

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