Goan Christmas Cake or Baath Cake or Bathica
Baath (also known as Baatk or Batica) is a classic Goan cake known for its rich, dense texture and the delightful flavors of coconut and butter. Made using Rava (suji/semolina), this traditional Christian dessert holds a special place in Goan and Mangalorean kitchens. It is especially popular during Christmas, when families and friends gather to share and enjoy slices of this festive Goan treat.
Ingredients
- Ghee – 2 tbsp
- Suji (semolina)- 1½ cups
- Coconut grated (fresh) – 2½ cups
- Sugar (small grain) – 1½ cups
- Egg yolks – 6nos
- Egg whites – 6nos
- Butter (softened) – ½ cup
- Vanilla extract – 1 tsp
- Cardamom powder – ½ tsp
- Nutmeg powder (optional) – ½ tsp
- Cashew nuts whole (optional) – handful
Instructions
- Heat 2 tbsp of ghee in a pan and add in semolina. Cook on low heat for 2 mins and remove. Cool it completely.In a clean bowl whisk the egg whites till very stiff and keep aside. In a separate bowl add together sugar and soft butter. Whisk them for about 3 minutes or till the butter becomes little creamy. Do not worry if the sugar does not break or gets powdered at this stage.
- Once it is soft & fluffy gradually add the yolks one by one and incorporate them. Add vanilla, cardamom and nutmeg powder along with freshly grated coconut, suji (Rava) and mix it up. Now gradually add the whisked egg whites and using a spatula fold it gently into the cake batter.
- Grease the top of the cake with some ghee, cover and keep it overnight or at least 8-10 hours to rest. Once rested mix the batter again with a spatula and transfer it to a cake tin lined with butter paper on bottom and sides. Garnish the top with cashew nuts and bake it in a preheated oven at 160c for 45 mins. Remove, cool completely and then cut and serve. You can dust it with icing sugar and serve.
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