Recipe for Baathk/Batica/Baath/Coconut Cake
Recipe for Baathk/Batica/Baath/Coconut Cake
As a child I was always intrigued about recipes when I heard people say "arey it's so easy" and one such recipe was that of Bathk/Batica – The Goan Coconut and Semolina cake.Was it really "arey so easy"? I'd say NO WAY! Till about 10-12 years ago, My Mum and I have tried various variations of the "very easy" bathk and we were never satisfied. We asked so many people for the recipe and every recipe was different from the other. When I had an idea of the ingredients that go into a Bathk, I decided to try my hand at the variation i thought may work. And when the Bathk was ready, My family LOVED it! So, when we had our House warming celebration at our home in Goa, I made 6kg of the Buttery Bathk in Bombay and travelled with all that cake by train(Jan shatapdi, I still remember) and all my guests loved it and asked for the recipe. I couldn't stop smiling when my Mom said "Finally" and she laughed!From dry bathks…..to crumbly bathks….to over sweet bathks…..to not-so-sweet bathks…to the Final one that worked for us! Yayyyy!So here's my recipe of the "Arey It's So Easy" Bathk!!! Do give it a try
Servings 1 Kg
Ingredients
- 250 Gms Dessicated coconut
- 250 Gms Fine Semolina (Rawa)
- 400 Gms Whole Granulated Sugar(If you like it less sweet, you can add 375gms of sugar)
- 250 Gms Salted Butter(You can add 20-30 gms less butter if you don't like it too buttery) (keep 10 gms aside for greasing the tins)
- 1 Tspn Cardamom powder(or Nutmeg Powder. Choice is yours)
- 1/4 Tspn Salt
- 1 Tspn Baking Powder
- 1 Tspn Vanilla essence (optional)
- 5 Eggs
Instructions
- Add all the ingredients together in a bowl and mix it gently with your bare hand
- Cover the bowl and keep it to rest at room temperature for at least 6-8 hrs. I prefer keeping it over night
- At the time of baking, heat your oven at 200°c for 10 minutes(top and bottom heating)
- Grease the cake tins with butter and place a parchment paper at the bottom of the tin and grease the paper too with butterNote: If you're using disposable containers, you don't need the parchment paper
- Fill your cake tins with the baathk batter.Note:-Do not fill the cake tins to the brim. Always keep two inch space for the cake to rise
- Reduce the temperature to 180°c and place the cake tins on the middle rack and let it bake for 20 minutes
- After 20 minutes, reduce the temperature to 150°c and let it bake for the next 30 minutesNote: Kindly check the temperature setting of your oven. Every oven is set differently. So you may need to check what best works for you. be a little careful if this is your first time baking. Don't go on exact temperatures as mentioned in the recipe
- After 30 minutes, poke a toothpick in the centre of the cake and check. If it comes out clean, remove the Baathk and let it cool and room temperature
- Cut slices or Cubes and serve😊 EnjoyyyyyNote: Always cut bathk(or any cake) when it has completely cool at room temperature or else it will crumble or crack and with a very sharp knife(extremely important tip)Always cut bathk upside down as the top layer is always a little crusty/crispy due to the caramelisation of the whole sugar. So, when we cut it from the top, it tends to crumble and crack.Bathk crumbles when it is being cut because of the nature of the coarse ingredients that we use (coconut and semolina) and it may never cut as smooth as a regular cake. So don't be disheartened. Instead of slices, I always prefer cutting bathk cubes or blocks. That way, alot of cake is saved too 🙂 🙂
