Baath cake is a classic Goan delight, made of semolina and coconut. It is a dense, moist and delicious! It is also known as Batk or Batica.
Baath cake is a very traditional Goan Christmas sweet and is mostly a part of the Christmas Kuswar platter
It is not very sweet and is a lovely accompaniment for tea time. It doesn’t really require any frosting, it’s so good on its own.
Now, traditionally the look of this dish is more of a pie, it is baked with a type of pie shell, but that’s a rarity now, you will hardly see Baath cake sold that way. My mum in law suggested to give it that lattice look, so we just made simple flour dough strips and created the diagonal pattern. It did make the cake look prettier!
I intended sharing this for Christmas, but posting every other day got really overwhelming, and the pictures were just babysitting in my laptop. I guess it’s never too late, right?
This G oan baath cake recipe requires some time as the batter has to sit for 6-8 hours or overnight. Other than that there isn’t much to it unless of course, you grate the coconut. Or else, simply use frozen grated coconut, let it thaw before you use it in the recipe.
You simply have to mix all the ingredients, leave it covered for some hours, then bake it to a beautiful golden brown color.
This is a recipe shared by my Mum in law’s cousin who owns a small bakery in Goa. So let’s learn how to make Authentic Goan Baath Cake | Batica 🙂
- IF YOU ENJOYED THIS BAATH CAKE | COCONUT RAVA CAKE, YOU MAY ALSO LIKE SOME MORE TRADITIONAL GOAN SWEETS FOR CHRISTMAS. CLICK HERE FOR THE RECIPES.
- STEP BY STEP INSTRUCTIONS TO MAKE GOAN BAATH CAKE | GOAN COCONUT CAKE | BATICA | BATK
- HOW TO MAKE GOAN BAATH CAKE | BATICA | GOAN SEMOLINA COCONUT CAKE RECIPE?
- Baath Cake | Batica | Goan Semolina & Coconut Cake
STEP BY STEP INSTRUCTIONS TO MAKE GOAN BAATH CAKE | GOAN COCONUT CAKE | BATICA | BATK
1.In a heavy bottomed pan/ kadai, dry roast the semolina on medium-low heat, stirring continuously, until dry and fragrant. (about 10 minutes)
2.Grind the grated coconut with about 1/2 cup water to a coarse paste.
3.In a mixing bowl, add 5 whole eggs (egg whites+yolks) and only the yolk of the remaining 3 eggs. To this add sugar. Whisk the sugar with egg mixture, until well combined.
4.Next add butter, coconut, nutmeg powder, salt if using, mix well. Lastly, add the roasted semolina to the above batter, mix well. Cover and let it rest for about 8 hours or overnight. (There is no need to refrigerate this, but if you live in a pretty hot and humid climate, then do refrigerate it).
5.If you intend to top it with the crust, then knead the dough, roll it out to about 1/8th inch thickness, cut about 1/2 inch strips.
6.Preheat the oven to 300 degrees F. Line an 8 inch round cake tin or 9-inch square tin with parchment paper and grease with little butter. Add baking powder and mix the batter well before transferring into the prepared cake tin.
7.Place the strips on the prepared cake batter to create the diagonal pattern. Bake in the middle rack of the oven at 300 degrees F, until it’s golden brown, for about 1 hr and 15 mins or until a toothpick inserted in, comes out clean. Baking times will vary depending on the pan size used, keep an eye once the top begins to turn golden brown.
8.Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
NOTES
- Since this coconut baath cake has fresh coconut, I suggest finishing it within 2-3 days, or else you can refrigerate it in an air right container, warm it a little before serving.
- For Goan baath cake recipe with desiccated coconut , replace the fresh coconut with desiccated, grind it with the same amount of warm water.
- If using frozen coconut, skip grinding the coconut with water since thawed coconut tends to be moist, pulse it a couple of times to break it down.
HOW TO MAKE GOAN BAATH CAKE | BATICA | GOAN SEMOLINA COCONUT CAKE RECIPE?
Baath Cake | Batica | Goan Semolina & Coconut Cake
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml, all ingredients are at room temperature
- 250 grams freshly grated coconut,* approx 2 & 1/2 cups
- 250 grams fine semolina / rava / sooji
- 300 grams sugar
- 8 large eggs
- 3/4 tbsp nutmeg powder
- 113 grams /1 stick butter or ghee, melted
- Pinch of salt, skip if using salted butter
- 1/2 tsp baking powder
For the top crust: (optional)
- 1/4 cup all-purpose flour maida
- Tiny pinch of salt
- 1 tsp oil
- Water, as required to make a dough
Instructions
- In a heavy bottomed pan/ kadai, dry roast the semolina on medium-low heat, stirring continuously, until dry and fragrant. (about 10 minutes)
- Grind the grated coconut with about 1/2 cup water to a coarse paste.
- In a mixing bowl, add 5 whole eggs (egg whites+yolks) and only the yolk of the remaining 3 eggs. To this add sugar. Whisk the sugar with egg mixture, until well combined.
- Next add melted butter, coconut, nutmeg powder, salt if using, mix well.
- Lastly, add the roasted semolina to the above batter, mix well. Cover and let it rest for about 8 hours or overnight. (There is no need to refrigerate this, but if you live in a pretty hot and humid climate, then do refrigerate it).
- If you intend to top it with the crust, then knead the dough, roll it out to about 1/8th inch thickness, cut about 1/2 inch strips.
- Preheat the oven to 300 degrees F. Line an 8 inch round cake tin or 9-inch square tin with parchment paper and grease with little butter. Add baking powder and mix the batter well before transferring into the prepared cake tin.
- Place the strips on the prepared cake batter to create the diagonal pattern. Bake in the middle rack of the oven at 300 degrees F, until it’s golden brown, for about 1 hr and 15 mins or until a toothpick inserted in, comes out clean. Baking times will vary depending on the pan size used, keep an eye once the top begins to turn golden brown.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Since this coconut baath cake has fresh coconut, I suggest finishing it within 2-3 days, or else you can refrigerate it in an air right container, warm it a little before serving.
- For Goan baath cake recipe with desiccated coconut , replace the fresh coconut with desiccated, grind it with the same amount of warm water.
- If using frozen coconut, skip grinding the coconut with water since thawed coconut tends to be moist, pulse it a couple of times to break it down.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on,
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
Baath Cake | Batica | Goan Semolina & Coconut Cake
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml, all ingredients are at room temperature
- 250 grams freshly grated coconut,* approx 2 & 1/2 cups
- 250 grams fine semolina / rava / sooji
- 300 grams sugar
- 8 large eggs
- 3/4 tbsp nutmeg powder
- 113 grams /1 stick butter or ghee, melted
- Pinch of salt, skip if using salted butter
- 1/2 tsp baking powder
For the top crust: (optional)
- 1/4 cup all-purpose flour maida
- Tiny pinch of salt
- 1 tsp oil
- Water, as required to make a dough
Instructions
- In a heavy bottomed pan/ kadai, dry roast the semolina on medium-low heat, stirring continuously, until dry and fragrant. (about 10 minutes)
- Grind the grated coconut with about 1/2 cup water to a coarse paste.
- In a mixing bowl, add 5 whole eggs (egg whites+yolks) and only the yolk of the remaining 3 eggs. To this add sugar. Whisk the sugar with egg mixture, until well combined.
- Next add melted butter, coconut, nutmeg powder, salt if using, mix well.
- Lastly, add the roasted semolina to the above batter, mix well. Cover and let it rest for about 8 hours or overnight. (There is no need to refrigerate this, but if you live in a pretty hot and humid climate, then do refrigerate it).
- If you intend to top it with the crust, then knead the dough, roll it out to about 1/8th inch thickness, cut about 1/2 inch strips.
- Preheat the oven to 300 degrees F. Line an 8 inch round cake tin or 9-inch square tin with parchment paper and grease with little butter. Add baking powder and mix the batter well before transferring into the prepared cake tin.
- Place the strips on the prepared cake batter to create the diagonal pattern. Bake in the middle rack of the oven at 300 degrees F, until it’s golden brown, for about 1 hr and 15 mins or until a toothpick inserted in, comes out clean. Baking times will vary depending on the pan size used, keep an eye once the top begins to turn golden brown.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Since this coconut baath cake has fresh coconut, I suggest finishing it within 2-3 days, or else you can refrigerate it in an air right container, warm it a little before serving.
- For Goan baath cake recipe with desiccated coconut , replace the fresh coconut with desiccated, grind it with the same amount of warm water.
- If using frozen coconut, skip grinding the coconut with water since thawed coconut tends to be moist, pulse it a couple of times to break it down.
This Indian chilli cheese toast is a quick snack to satisfy your hunger pangs. It is loaded with veggies and cheese, it is cheesy, crispy and oh so yum!
Chilli cheese toast is a quick and delicious Indian snack! Spicy and cheesy….simply yum!
It’s not to be confused with the chilli you get here in the US. It’s a simple, open-faced toast with cheese and lots of spicy green chillies. Well, it’s not the healthiest snack out there, but it is alright to indulge in junk food once in a while, no? I just added colored bell peppers and corn to make this a little colorful :p
- HOW TO MAKE CHILLI CHEESE TOAST?
- SOME VARIATIONS TO THIS SANDWICH-
- Enjoyed this easy toast recipe? You may also like similar recipes-
- Step by step instructions to make chilli cheese toast.
- HOW TO MAKE CHILLI CHEESE TOAST?
- Chilli Cheese Toast | Veg Chilli Cheese Toast
HOW TO MAKE CHILLI CHEESE TOAST?
There isn’t any recipe for this as such. Simply mix cheese with chillies and some seasoning.
These are the quantities I used, so you can use them as mere guidelines, feel free to add any seasonings, veggies, cheese of your choice 🙂
Once you have your mixture ready, sprinkle it over a toasted slice of bread, and bake until the cheese melts. You can make this veg cheese toast on the tawa/skillet too. I’ve mentioned it in the instructions below.
You can use any cheese of your choice, cheddar cheese, processed cheese etc all work well.
SOME VARIATIONS TO THIS SANDWICH-
Masala Chilli Cheese Toast – Sauté some garlic, finely chopped onion and finely chopped veggies of your choice. Add some chilli powder, chaat masala, and salt. Sprinkle freshly chopped cilantro. Your mixture is ready. Spread this on buttered bread slices, you can also add some green chutney. Sprinkle cheese on top of the veggie mixture and grill until the cheese melts.
Chilli Cheese Toast Sandwich – Prepare the same as the recipe below for chilli cheese toast, just cover it with another slice to make a sandwich, spread butter on both the bread slices facing up, grill until golden brown. Cut into diagonals and serve.
Cheese Chilli Garlic Toast – Make garlic butter by mixing the required amount of finely minced garlic. Spread this on a slice of bread. Toast it in the oven or a skillet/tawa. Then sprinkle cheese, herbs like oregano, parsley, pizza seasoning or any of your choice and grill until the cheese melts.
Veg chilli cheese toast is a great option for an indulgent weekend breakfast or as a snack with a piping hot cuppa! Moreover, it’s an attractive snack for kids too, although you could skip the green chillies altogether. This sure can be made healthier by using low fat cottage cheese instead 🙂
- Veg mayo sandwich
- Cheese corn toast
- Sweet chilli cream cheese sandwich bites
Step by step instructions to make chilli cheese toast.
1.Mix the chopped bell peppers, boiled corn, onion, chillies and garlic in a bowl. Add salt, pepper & oregano. Mix well. Combine the shredded cheese in another bowl set aside.
2.Lightly butter the bread slices and toast them on a skillet/ tawa until light golden brown, transfer to a plate.
3.Now spread the prepared veggie mix generously all over the toasted bread slice, top off with shredded cheese, sprinkle some more of the veggie mixture, dried parsley & chilly flakes. Broil in the oven for 2-3 minutes, until the cheese begins to melt, and the bread is nice and toasty. Keep an eye, or else it might burn. If you do not have the broil option then bake at 400 degrees F for 5-10 minutes until the cheese melts.
To make it on a tawa/skillet- heat the skillet on medium-low heat, then added the prepared toast, cover and let it cook on low heat until the cheese melts. Transfer to a plate, cut into diagonals, serve with sweet chilli sauce/ ketchup.
HOW TO MAKE CHILLI CHEESE TOAST?
Chilli Cheese Toast | Veg Chilli Cheese Toast
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 3 bread slices
- 1/2 cup finely chopped colored bell peppers
- 1/3 cup boiled corn
- 1 tbsp finely chopped onion
- 1 tsp oregano
- 1 clove garlic finely minced
- 1 green chilli chopped (use as per desired heat)
- Pinch of red pepper flakes
- salt and pepper to taste
- dried parsley as required (optional)
- 1 cup shredded cheese I used 1/2 cup each of mozzarella & Monterey Jack cheese
- Butter as required
Instructions
- Mix the chopped bell peppers, boiled corn, onion, chillies and garlic in a bowl. Add salt, pepper & oregano. Mix well. Combine the shredded cheese in another bowl set aside.
- Lightly butter the bread slices and toast them on a skillet/ tawa until light golden brown, transfer to a plate.
- Now spread the prepared veggie mix generously all over the toasted bread slice, top off with shredded cheese, sprinkle some more of the veggie mixture, dried parsley & chilly flakes. Broil in the oven for 2-3 minutes, until the cheese begins to melt, and the bread is nice and toasty. Keep an eye, or else it might burn. If you do not have the broil option then bake at 400 degrees F for 5-10 minutes until the cheese melts.
- To make it on a tawa/skillet- heat the skillet on medium low heat , then added the prepared toast, cover and let it cook on low heat , until the cheese melts. Transfer to a plate, cut into diagonals, serve with sweet chilli sauce/ ketchup.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
Instagram @ aromatic_essence77
Twitter @ freda_dias
Regards,
Freda
