Friday, December 30, 2011


Ever wondered how to make the batica? This coconut cake recipe is very easy to make. The Batica is a great accompaniment with your tea and is pretty easy to make. However, if you have no easy access to fresh coconut to try out this Goan batica recipe, you could try out the Batica with dessicated coconut.
Batica Recipe
1/2 kg semolina (rawa)
2 coconuts (preferably a wee bit tender)
600 grams sugar
6 large eggs
250 grams butter
1/2 table spoon baking powder
a pinch of salt (I used 1/2 level teaspoon)
Vanilla/Rose Water(Optional)

  • Scrape the coconut carefully avoiding any part of the shell.
  • Grind it into a fine paste.
  • Cream the sugar and butter and beat until the sugar melts.
  • Separate the yolks from the whites of the eggs.
  • Add the yolks to the mixture one at a time, beating thoroughly.
  • Add in the salt and baking powder.
  • Beat the whites till they stand in stiff peaks.
  • To the mixture add semolina alternately with the egg whites, beating well after each addition.
  • Blend in the coconut paste and keep overnight.
  • Next morning, if the dough is stiff add a little milk to soften it.
  • If desired, flavour it with vanilla or Rose Water.
  • Put the mixture in a greased flat baking tin. (Use two 9" cake tins or a bigger one depending on the size of your oven)
  • Bake in moderate oven until done. Bake for about 40-45 mins. at 180°C for each 9" cake tin.  I baked the whole quantity in a 12" pan for one hour on 200°C.

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We strive to bring you the best of Goan recipes handed down from our mothers and grandmothers whether it is Goan sweets recipes, Goan dessert recipes, the famous Goan xacuti recipe, the vindaloo recipe, the sorpotel recipe and so much more... Enjoy making the best of Goan dishes to tickle your palate and there are so many other favourite recipes you can use as well. So happy cooking and... bon appetit!!