It’s finally feeling a lot like winter, the winds are chilly and almost every leaf that was once green and had turned a fiery shade of autumn is now lying on the sidewalks. Even my precious fig tree in the garden has lost most of its leaves and looks like a naked elongated branched creature protruding out from the ground. Cold weather also makes it way harder for me to get up early in the morning when all I want to do is curl up and stay warm under the covers. Thankfully, the holidays make winter fun and it gets me excited for all the things I can do. For me, cooking and baking all sorts of special holiday recipes that I grew up eating or for that matter even venturing out into unfamiliar culinary territories makes it fun. An even more special moment for me is when I surprise my family and friends with some of my favorite holiday desserts. This year will be no different, I’ve already shipped some stuff out to a few people that I know will be surprised and hopefully happy when they receive their packages this week.
In the next few weeks, I am going to continue to share some of my favorite holiday recipes with you. One of these holiday recipes is this delicious and traditional Goan cake that was served at almost every holiday occasion such as Christmas and Easter, as far as I can remember. Goa has a lot of coconut trees and consequently they became a major part of the regional diet and lifestyle over time. The Baath cake is rich in coconut flavored with rose water that gives it a wonderfully nutty and floral fragrance at the same time. Besides its heavenly taste and aroma, the cake is also very moist and tender. This is the second semolina based cake recipe that I have shared with you.
This is a simple and easy cake recipe to prepare. However, you must let the cake batter soak anywhere from a few hours to overnight, this will allow the semolina to absorb all the liquid and swell up. The resultant cake has a nice moist and plump crumb that is soaked up with all the deliciousness of the coconut and rose water flavors. You can serve this cake warm or cold. The original recipe that I had was very rich and had way too much sugar and eggs that I have tried to cut back without really compromising on the taste or the quality of the cake. I used reduced-fat coconut milk in my recipe to cut back on the fat and also because coconuts are seasonal. If you can find fresh coconuts, I recommend using two cups of finely grated coconuts instead of the coconut milk and the 1/4 cup of shredded coconut. The finer the shreds the better the texture of the cake. Personally, I like to serve the cake in small bite-sized pieces with hot tea or coffee.
baath cake/goan coconut cake
1 stick unsalted butter
4 large eggs
2 1/4 cups sugar
3 cups semolina flour
a pinch of salt
1/2 teaspoon baking powder
1/4 cup shredded/grated unsweetened coconut
1/4 cup rose water
2 cups reduced-fat coconut milk
1. Line a 9X10 inch baking pan with a sheet of parchment paper cut to size. Spray the sheet and pan with a neutral cooking oil spray.
2. Cream the butter, eggs, and sugar till fluffy using an electric mixer.
3. Fold in the semolina, salt, baking powder, coconut, rose water, and coconut milk. Then mix for another 2 minutes with the mixer until all the ingredients are combined.
4. Pour the batter into the prepared pan. Seal the pan with cling film and refrigerate for at least 4 hours to overnight.
5. The cake batter will have set by this point. Bake the cake for 40 minutes in the center of the middle rack of an oven that is preheated to 350F.
6. The cake is done when it gets golden brown on the surface or when a knife comes out clean from the center. Allow to cool in the baking pan, serve warm or chilled with tea or coffee.