BAATH OR BATICA CAKE-GOA SEMOLINA CAKE

 

 

ALSO KNOWN AS BATICA OR BOLO DE RULAO THIS IS A SEMOLINA AND COCONUT CAKE MADE BY THE CHRISTIAN COMMUNITY OF GOA DURING CHRISTMAS. UNLIKE THE X’MAS FRUITCAKE THIS IS LIGHT AND EASY TO EAT WITH A BEAUTIFUL CRUMB THAT COMES FROM LETTING THE BATTER SIT FOR SEVERAL HOURS IN THE REFRIGERATOR.

TRADITIONALLY THE CAKE IS LINED WITH PASTRY AT THE BOTTOM, SIDES AND STRIPS OF DOUGH ARE LINED OVER THE TOP. THIS STEP IS OPTIONAL AND MANY COOKS  SKIP IT.

INGREDIENTS

FOR A 8 INCH/20.3 CM ROUND CAKE OR A STAR SHAPED CAKE PAN 23.5 x 23.5 x 5 cm

1/2 KG READY MADE SHORT CRUST PASTRY  (OPTIONAL)

2/3  CUP FINE SEMOLINA OR SOOJI/RAWA

1.25  CUPS ALL PURPOSE FLOUR OR MAIDA

2 TBSP LIGHTLY TOASTED CASHEWS COOLED AND  GROUND TO A POWDER (WILL BE SLIGHTLY CLUMPY)

1  CUP DESSICCATED  COCONUT

1/2 CUP COCONUT MILK

1 CUP GRANULATED OR CASTOR SUGAR

125 GRAMS BUTTER, UNSALTED AT ROOM TEMPERATURE

2 TABLESPOONS MELTED GHEE

4 EGGS AT ROOM TEMPERATURE

1 TEASPOON CARDAMOM OR NUTMEG POWDER

1 TEASPOON ROSE, ORANGE OR LEMON WATER OR USE VANILLA EXTRACT (ADD MORE DEPENDING ON CONCENTRATION OF YOUR WATER)

CONFECTIONERS SUGAR FOR DUSTING

METHOD-

COMBINE THE SEMOLINA, BAKING POWDER, FLOUR AND GROUND CASHEWS IN A BOWL AND RESERVE.

BEAT THE SUGAR, MELTED GHEE  AND BUTTER UNTIL CREAMY ON MEDIUM SPEED IN A STAND MIXER USING A PADDLE ATTACHMENT OR USE A HAND MIXER.

STIR IN THE FLAVORING- ROSE,LEMON, ORANGE OF YOUR CHOICE AND NUTMEG OR CARDAMOM AND BEAT AGAIN.

ADD THE COCONUT MILK AND  DRIED COCONUT. WHISK ON LOW SPEED FOR 20 SECONDS.

ADD THE EGGS ONE AT A TIME AND CONTINUE TO BEAT ON MEDIUM SPEED.

ADD THE MIXTURE OF SEMOLINA, CASHEWNUT FLOUR, BAKING POWDER AND FLOUR IN BATCHES AND CONTINUE TO BEAT UNTIL JUST INCORPORATED. DO NOT OVER BEAT.

COVER WITH PLASTIC WRAP AND REFRIGERATE OVERNIGHT.

FOR THE PASTRY (OPTIONAL)

PREHEAT OVEN TO 350 F AND PREPARE MIDDLE RACK.

RESERVE 1/4 THE DOUGH TO MAKE STRIPS. ROLL OUT THE REST OF  YOUR PASTRY DOUGH INTO A CIRCLE, ON A CLEAN WELL FLOURED SURFACE TO 1/4 INCH THICKNESS. PLACE THE CIRCLE IN YOUR STAR SHAPED OR ROUND PAN AND SPREAD OUT OVER THE BOTTOM AND ALONG THE SIDES OF THE BAKING PAN, ALL THE WAY TO THE TOP.  USING A FORK PRICK THE BOTTOM WITH SMALL HOLES.

ROLL THE REST OF THE DOUGH OUT INTO 1/4 INCH THICK SQUARE AND CUT INTO 6-8 STRIPS. COVER WITH A PLASTIC WRAP AND RESERVE ON A PLATE IN THE FRIDGE.

BAKE PASTRY SHELL FOR 25 MINUTES. REMOVE FROM OVEN AND COOL.

REDUCE OVEN TEMPERATURE TO 325F.

WHILE YOUR PASTRY IS COOLING REMOVE BATTER FROM FRIDGE, UNWRAP AND MIX INGREDIENTS TOGETHER WITH A SPATULA. LET REACH ROOM TEMPERATURE.

IF YOU DON’T PLAN TO DO THE PASTRY, BUTTER YOUR BAKING PAN GENEROUSLY AND LINE WITH PARCHMENT.

POUR THE BATTER DIRECTLY INTO THE PAN OR OVER THE COOLED PASTRY. SMOOTH THE TOP WITH A SPATULA.

LINE THE TOP WITH  LATTICED STRIPS.

BAKE ON MIDDLE RACK UNTIL TOP IS GOLDEN AND A CAKE TESTER INSERTED IN THE CENTER COMES OUT CLEAN.

COOL IN PAN. USING A SMALL SHARP KNIFE LOOSEN THE CAKE FROM THE PAN. THE PASTRY OFTEN BAKES INTO THE BATTER SO YOU MAY NOT BE ABLE TO SEE IS CLEARLY BUT YOU WILL TASTE IT. THEN UNMOLD ON A PLATE AND TURN OVER. DUST WITH CONFECTIONERS SUGAR.

SERVE WITH A DESSERT WINE, COFFEE OR TEA.