GOAN BAATH/ BATHIKA CAKE


This is a traditional Goan cake made with semolina,cashewnuts and coconut.

The ingredients have to be soaked for 5-6 hours,and then baked in a slow oven.

This cake tastes better,and tastier as it becomes stale.

Do, try this recipe and post in your comments

and suggestions.

For the recipe now

INGREDIENTS

1 cup rawa/ semolina/ sooji

2 cups grated coconut

1/4 cup coarsely ground cashewnuts

3 egg yolks

3 egg whites

1 cup sugar

1/4 cup water

50 gm butter

1/2 tsp. nutmeg powder

1/2 tsp. cardamom powder

1/2 tsp rose essence

1/4 cup raisins

1 tsp.baking powder

METHOD

Heat the water and sugar till sugar melts.

Next add the butter , rawa and all the ingredients except the egg whites.

Mix well,cover and allow to rest for 5-6 hours.

After the resting time , beat egg whites till stiff and fold in to the rawa mixture .

Pour the mixture into a well greased or lined tray. Bake in a 170C oven till done ( 35-40

minutes).

My suggestions :Raisins soaked in sherry,rum,/brandy will add flavor to the cake

CARAMEL COCONUT CAKE


This is a milk sponge with a broiled sugar and coconut topping.Easy to make and tastes

good.You can use dessicated coconut or any other variety of dried coconut.I am giving you

a recipe with fresh roughly grated coconut.Let’s get into the recipe now.

INGREDIENTS

2 eggs

3/4 cup sugar

1.5 cups milk

1 tblsp.butter

1 tsp.vanilla essence

1+1/4 cup flour

1 tsp.baking powder

METHOD

Heat milk and mix in the butter and keep aside.Separate the yolks and the whites.

Beat egg yolks and sugar with vanilla well till creamy.Beat egg whites to a stiff froth.

Sieve the flour with the baking powder add to the beaten yolk mixture.Next add egg

whites  and milk and blend well (paddle attachment) .Pour in  greased tin,and bake in a

moderate oven 180 degrees for 30 minutes.

Coconut Caramel Frosting

3/4 cup coconut grated-I kept the grated coconut in the oven till the cake was baking

and added to the frosting.(This created a lovely aroma added to the cake aroma)

1/4 cup brown sugar

3 tblsp .butter

1/2 cup cream or coconut cream.

Heat all these together till hot, add coconut and pour over cake  whilst still warm.

Return to oven for 2 -3 minutes till you see it bubbling on top.

Remove from oven.

You could garnish with toasted nuts if you like.

 

 

 

 

 

BASIC BUTTER CAKE


Here i give you the recipe, for the basic butter cake with variations( for an 8 ounce cake.)

2 oz butter(50 gm butter)

2 oz sugar

2 oz.flour

1 egg

1/4 tsp.baking powder

1/2 tsp.vanilla essence

a pinch of salt

Cream butter and sugar.

Separate the egg white,add the salt, and beat white till stiff.

Sift the flour with the baking powder.

Add yolk to the creamed mixture,beat well fold in the flour and egg white.

Mix well and bake in a moderate oven(175-180 degrees) for 20 mins,or till a skewer inserted comes out clean.

Chocolate Cake:The flour must be reduced,and cocoa added in its place.eg:1+1/2 oz.flour and 1/2 oz cocoa(2 oz quantity)

Lemon/Lime Cake:Add a tsp.of the juice,and  pinch or two of the rind.

Orange Cake:Add an extra tsp.of flour.with the juice and rind.

Marble Cake:Divide into colors you like.Put in a spoon of each color into the tray.

Ribbon Cake:Put the mixture in layers or bake different layers and ice.

Coconut Cake:Reduce flour as for chocolate cake and replace with dessicated coconut.

Caramel Cake:Add a tblsp.of caramel syrup

Butterscotch Cake:1 tsp.butter and 1 oz demerera sugar caramelised,and the syrup added to the basic.

Likewise you can go wild with your innovations and creations…!