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Goan Baath Cake - Semolina and Coconut


I was checking my backlog in my blog and I could see how long I was idle here. I was too lazy for some time or my energy was getting utilized for something else, I couldn't even think about anything to write.


So apparently this is the cake I prepared for Easter 2018, many other were there, but this especially was part of my Goan themed Easter lunch spread. I have gone through lot of videos and browsing that time to get my entire Goan themed spread and breakfast to dinner I had many varieties.

My family enjoyed it a lot each and every dish, even if it was a different taste, fish being an  exception, as I baked it. Ideally should have been deep fried. But anyway family time is always good, get together, talking all night, laughing till stomach aches...Ha a really wonder Easter I had.

This cake was the best among everything I made, my Chechi couldn't stop her  hands going to my pan, I stopped her saying, let me take photos first. Everyone at home knows by now, and ask me before taking anything now a days :D is the photoshoot of this dish over for us to take a bite :P Lol...

The recipe is very easy and you would definitely make it many times as you can. So enjoy the read and try this out.

Ingredients

 Semolina or Rava - 1 cup
Shredded Coconut - 1 cup
Vanilla essence - 2 tsp
Sugar - 1 cup
Butter - 1/2 cup
Eggs - 3 nos
Cardamom powder - 2 tsp
Cashew nuts - 1/2 cup (for cake and garnishing)
Raisins - 2 tbsps
Water to grind into coarse paste about 1/4 cup

Method:

In a mixer grind together coconut, vanilla essence and eggs. Add water to form a thick coarse paste.

In a bowl mix melted butter and sugar together until sugar dissolves completely. Now add Semolina/ Sooji rava to it and mix well until it resembles sandy texture.
Now add coconut paste to it and mix well. Add cardamom powder, cashew nuts and raisins and mix well. Keep it covered overnight.

Next day morning give a good mix and in a pan lined with butter and parchment paper bake the cake in preheated oven at 200 C for 30 to 35 mins. The sides will turn brown and crispy and takes a golden color when done.
Remove from pan, cool completely and cut into desired shapes.


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Location: Thiruvananthapuram, Kerala, India

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