Skip to main content

Baath cake/Semolina cake/Goan Semolina and Coconut Cak

For the final week of Blogging Marathon#26 I chose the Goan cuisine as theme and today,s recipe is going to be a flavorful cake called Baath Cake.
Goan cuisine is influenced by Portuguese colonization,famous for sea food and lots of unique vegetarian dishes.
The baath cake or semolina cake has a very unique flavor which is prepared during the Christmas time in Goa.
This is a simple cake which doesn't need of fancy ingredients and the cake comes out fluffy and light if it soaks for altleast 8 hours or overnite.
The recipe I adapted from Priya's blog and tweaked slightly.The original recipe calls for 3 eggs but I used 2 as we don't like too much of egg flavor in cake so added an extra one tbs of butter.Here is the recipe................................  


Ingredients


IngredientQuantity
Semolina/rava/sooji1cup
Powdered sugar11/2cups
Coconut(grated)2cups
All purpose flour/maida 3tbs
Corn flour 1tbs
Butter(room temperature)/vennai5tbs
Egg2nos.
Baking powder2tsp
Salta pinch
Milk1/2cpp
Vanilla extract2tsp
Finely chopped nutsto garnish
Milk1/2cup



Method 

Mix well all purpose flour,finely grated coconut,powdered sugar,semolina,corn flour and baking powder in a bowl and keep aside. Beat the eggs with an electric hand blender till it becomes fluffy.
Then add the butter and beat it well. Now to the egg mixture gradually add the dry ingredients and mix it well with a spatula.Add milk as needed to get a pouring consistency. Cover the mixture and keep it for 8 hours or overnite in a room temperature or refrigerator depending upon the climate.
After 8 hours of soaking take the batter and add the vanilla extract and mix it. Pre heat the oven to 340 degree Fahrenheit and transfer the dough to a greased pan,garnish it with the chopped nuts..Bake it for 30-35 minutes or a tooth pick comes out clean.
Cool it on a cooling rack and cut into desired shape. Baath Cake is ready.

Enjoy.................................................................
  • Use the room temperature butter and if you r keeping it in the refrigerator then take it out an hour before and keep it the room temperature,then bake it. 
  • Instead of fresh grated coconut,dessicated coconut can also be used but the flavor will be better with the fresh coconut. 
  • Do not over bake the cake as it turns hard and after 25 minutes check it every other minute to get a perfect cake.
  • The coconut can be grated finely or it can be grind to a coarse paste.
Check out my blogger friends recipes participating in Blogging Marathon#26.

Sumber http://www.naliniscooking.com
Labels:

Comments

Post a Comment

Popular posts from this blog

Dosa Carnival -Recap

Last month we had a group of bloggers participate in a mega marathon in Blogging Marathon edition with an interesting theme.                       1.Cook one ingredient for 26 days or one category for 26 days                       2.Cook with one ingredient for each week or category for each week I chose to share dosa varieties as one category for 26 days with sub themes for each week.I combined both the themes and sharing the recipes. Week 1 - Colorful Dosa Day 1 -  Kanchipuram Dosa /Kancheepuram Dosa Day 2 -  Karivepillai/Curry leaves Dosa Day - 3  Carrot Dosa/Carrot Dosai Week 2 - Fermented Dosa Varieties Day - 4  Cone Dosa and ghee roast Day -5  Chola Dosai/Sorghum Dosa Day -6  Atukulu Dosa/aval Dosai Day - 7  Kal Dosai Day -8  Kuthiraivali/B...
Post a Comment
Read more

Kothamalli/Coriander Thokku

Coriander thokku is a flavorful,tangy and spicy thokku  which I make it often and store it.It is an easy to make thokku which stays fresh for a week in the refrigerator.My mom makes this one for  travelling since it stays good without refrigeration for two days.This thokku is an accompaniment for idly,dosa,chappathi and curd rice.It can also be mixed with white rice topped with ghee or sesame oil.Here goes the recipe........ Ingredients Ingredient Quantity Coriander Leaves 3cups(tightly packed) Urad dhal/Uluttham paruppu 4tbs Red chilly 6-7nos. Tamarind paste 2-21/2tbs Oil 4tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Asafoetida/perungayam 1/8tsp Salt to taste Method                                        Trim the edges and wash  the  coriander ...
Post a Comment
Read more

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...
Post a Comment
Read more