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.
Ingredients:
1/2 kg semolina (rawa)
2 coconuts (preferably a wee bit tender)
500 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)
Method:
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| Batica Recipe |
1/2 kg semolina (rawa)
2 coconuts (preferably a wee bit tender)
500 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)
Method:
- 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.
- Add the eggs to the mixture one at a time, beating thoroughly.
- Add in the salt and baking powder.
- To the mixture add semolina, beating well after each addition.
- Blend in the coconut paste and keep overnight.
- 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 oven until done depending on your oven. 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.
