Goan Baath Cake2012-12-27
- Servings : 9
- Prep Time : 60m
- Cook Time : 1:10 h
- Ready In : 2:10 h
Goan Baath Cake is delicious, soft and leaves a nice flavor on your mouth palette. A great dessert to make during festive seasons.
- 1 cup desiccated grated coconut about 150 gms
- 1/2 cup semolina (rava) about 75 gms
- 2 tbsp flaxseed roasted Or toasted for 2 mins
- 2 cup hot milk
- 2 tbsp milk powder
- 3 green cardmom
- 1.5 t/s baking powder
- 1 t/s salt
- 3 tbsp butter Or clarified butter (ghee)
- 90 gms castor sugar
Preheat oven at 180 °C exactly ten minutes before baking. Grease your pan with butter Or olive oil. Dust some flour on it. I have used a bundt pan you could use a round Or oval pan.
Sift semolina, baking powder and salt. Add desiccated coconut to it. Mix all nicely and keep aside.
Take flaxseed and roast them on low heat on a pan for 2 to 3 mins.
Switch off the gas grind them into a fine powder. Mix the flax seed powder into a cup of hot milk. Give it a nice stir. Allow to rest for 5 to 7 mins.
In the meanwhile grind whole cardamom with milk powder into a processor until fine powder is formed.
Mix this with the sifted dry ingredients.
Take flaxseed - milk and beat on high speed with a beater.
Add butter / ghee to it and beat again for 2 to 3 min.
Now put castor sugar.
Beat nicely until they blend well. Add dry ingredients gradually into batches of three. Beat nicely until they incorporate well with each other. Lastly add 1 cup of boiling milk and allow to rest for an hour. Cover with a lid.
Post one hour check the taste. If you feel you need more sugar then add little more sugar. Pour the batter into the greased pan.
Bake at 180°C for 30 mins then reduce the temperature to 160°C for remaining 30 mins. Total time for baking should take about 1 hour Or until the skewer comes out clean. Once it's baked leave it in the oven for 2 to 3 mins with closed door. This will give a nice brown color to your cake.
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