Thursday, June 24, 2010

Recipe: Batega - Goan Coconut Cake

This is a Goan recipe. It is baked like a cake, but the consistency isn't what you would normally expect in a cake. It isn't light and fluffy. Its slightly heavier. A cross between a burfi and a cake if you will.

There is a lot of standing time for this cake, so if you start preparing it at lunch time, it will be ready just in time for tea.

It tastes best when eaten warm. And ice cream does improve the taste of everything, does't it? :)

Ingredients:
1/2 kg sugar - 2.5 cups
450 gms rawa / semolina- 3 cups
2 medium or 3 small coconuts ground fine
6 egg yolks (I use the whites for batter frying something or just whip up an egg white omelette)
2-3 tbsp ghee / clarified butter / semna
1/2 tsp almond essence (badam)

Method:
Make a syrup with the sugar and 1.5 cups water by bringing it to a boil.
Cool the syrup.
Add rawa and allow it to stand for 2 hours.
Mix in the ground coconut
Whip the yolks in a different bowl.
Stir the yolks into the rawa-coconut mixture alternating it with the ghee.
Add the almond essence and mix well.
Allow it to stand for one hour.

Pour into a greased cake tin. Bake at 190C (375F) for 45 minutes or till done.

Slice and serve while warm.
The ice-cream is optional.

This is Maria Thereza Menezes version of this recipe from :The Essential Goa Cookbook

2 comments:

Stacey said...

This coconut cake looks SO delicious, and worth the time it takes! I'm trying it with cornmeal instead of semolina because I eat gluten-free. Will let you know how it turns out.

Happy New Year!
Stacey

Kim said...

Hi Stacey,
Let me know how it goes with the cornmeal. The consistency is slightly different, but theoretically it should work.
Happy New Year to you too
Kim

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