Goan Batk or Batica or Baath, as it is called is a traditional cake made especially during Christmas. The recipe and the preparation is quite simple, but the taste is absolutely divine! It is basically a semolina and coconut cake, made by soaking the ingredients overnight and then baking them to perfection.
I was introduced to this delicious cake after marriage, by my dear Catholic neighbour, whom we lovingly call ‘Aunty’. She always baked this cake for Christmas and send us some of it alongwith many other Christmas sweetmeats. It has always been my favourite and for years I thought of baking it myself. So, this year finally I had a go at it and succeeded. I made slight changes in the measurements as told to me by another friend!
The result was this, soft, crumbly, and totally delicious Goan Batk!
For some more delicious sweetmeats for your celebrations, do take a look at the following recipes too….
Here’s the recipe for the delicious Goan Batk…..
Prep Time : 25 min
Cooking Time : 60 min
Serves : 8 (16 large squares)
- 250 gms Fine Semolina (Bariik Rawaa)
- 250 gms Sugar
- 150 gms Butter (Salted)
- 4 Eggs
- 1 1/2 tsp Baking Powder
- 1 1/4 tsp Vanilla Essence
- 2 1/4 cups Fresh Grated Coconut (1 large coconut)
- 2 drops Yellow Food Colour….optional (gel based)
- To make the Goan Batk or any other cake, the first and most important thing is that all the ingredients to be used for baking the cake, should be at room temperature.
- In a mixing bowl, add the butter and sugar (whole), and beat them well using a electric beater or hand whisk.
- Next, add the eggs and the vanilla essence. Beat the mixture well till slightly fluffy.
- Now add the semolina and baking powder and beat again till well incorporated.
- Close with a lid and keep it aside, either overnight or for about 7-8 hours.
- This helps the semolina to soak up well and the cake to become lighter.
- Next morning, grind the grated coconut (discard the last brown scrapings) for 4 – 5 pulses without using any water.
- Add this ground coconut to the soaked semolina batter and mix well.
- Keep aside for about half an hour.
- Grease an 8″ square baking tray with butter and dust it well with some all purpose flour. Upturn and tap to discard any extra flour.
- Pre-heated the oven at 180° C for 10 minutes.
- Pour the prepared cake mixture in the baking tray and bake it at 180° C for about an hour, or till the top is slightly browned.
- Check by inserting a toothpick or a thin knife in the cake. If it comes out clean, the cake is done!
- Keep it in the closed oven for about 8-10 minutes.
- Remove from the oven and let cool.
- When the cake is slightly cooled, demould it and upturn on a cooling rack.
- When completely cooled, slide it into a dish and cut into large squares.
- Serve this delicious, traditional Goan Batk to your friends and family, alongwith all the other Christmas goodies and some Prawn Cutlets, Mutton Chops and some Chicken Dum Biryani with a cooling Boondi Raita to complete your Christmas 🎄 celebrations!
If using unsalted butter, then add a full pinch of salt to the batter. It enhances the overall taste of the cake.