This is the third and final Goan sweet recipe of the 2020 series. It is a lovely textured cake called Baath or Batica (pronounced the same way as the first spelling). This was also one of those cakes that was made with thousands of variations all incorporating the same ingredients in slightly different quantities and directions. Make and enjoy Christmas Treat #10 – Traditional Goan Sweet – Baath.
The competition for this one was fierce. Every mum and Aunty had their own recipe. Some guarded their recipe fiercely (I avoided tasting these – my thoughts are don’t give me something to try unless you are going to tell me how you make it – the exception is if you are making a living by selling it), others always willing to share. But all the bakers and those who enjoyed eating anything sweet, would watch the sweet table nudging close to anyone that was near it saying “oh did you try this?” Heaven forbid if as a naïve young man you told the truth when it was dry, too sweet, not sweet enough etc. (geez, who knew honesty is not always the best policy?!) When I think back through all the Christmas sweet tables, this was the battle everyone wanted to win! My mother-in-law quite often would win this battle. This is her recipe that I’m sharing, I know she would like that!
I have scaled it down but it is easy to double up on the recipe if you decide you like it. Try this quantity first though. The main ingredient in this cake is not all-purpose or cake flour but sojee or semolina – the coarse kind. If you are not familiar with this, the packet will specifically say semolina or sojee on the cover. It looks like cornmeal but obviously isn’t. I prefer the coarser semolina. If you are in the aisles of your grocery store, it will be called semolina, if it is the ethnic aisle, it will be called sojee (the Hindi name for semolina – pictured packages below). I have seen it labelled both ways and in stores that have an ethnic department they carry this item under both names in appropriate aisles. This is the same semolina that many Italians use to make pasta with. It really is worth having a bag of this in your pantry. On my website you will find olive oil cakes where I have used semolina as well. The good thing is that you can make a lot of Goan sweets (like the Bolinhas, Treat #8) with sojee/semolina so go out and pick up a small packet.
Whipping the egg whites gives the batter a lift and is part of this recipe. Don’t skip this step, it’s just like making a fine French gateau, it is part of the process. This is a lovely cake with an interesting texture when made right. That really means baking time, don’t overbake it, it should be moist. I think you will like it. Wash your hands, wear a mask, socialize responsibly and stay safe. As always – enjoy!
Ingredients
2 cups sojee/semolina
1 ¼ cups sugar
4 oz ground almonds
50g desiccated coconut, unsweetened is preferred but I prefer sweetened, pulsed to rough crumbs
2 eggs, separated
4 tbsp butter
1/2 tsp cardamom powder (or less to taste)
1 tsp vanilla extract or almond extract
Pinch of salt
Suggestions and/or changes
If the cake is dry, you can make it moist. Make a simple syrup – 1 cup sugar, ¾ cup water – small pot, bring to a boil, when all the sugar is dissolved, let cool – it will thicken up slightly, and can be used to moisten the cake. Just poke some holes into the cake with a toothpick and use a pastry brush to paint the syrup on top of the cake – do this over a couple of days if making in advance. You can do this with any cake that is overbaked (bakers secret)
Flavor the simple syrup with some rosewater or orange blossom water, then paint the cake (not traditional, but live a little)
Directions
Combine the sojee, almonds, salt, cardamom and coconut – set aside
Beat the butter and sugar together
Add the egg yolks, one at a time – mix well, scraping the bowl as necessary, add the extract and mix
Add the sojee mixture – mix well and set aside, at this stage the batter may be thicker than expected
Cover and leave at room temperature for 6 – 8 hours (overnight)
When ready to bake, set the oven to 350f and line a 9” square metal baking
Beat the egg whites until firm – not stiff, peaks form – fold this into the cake mixture to lighten up the batter
Scoop the mixture into the prepared tin and bake for 30 – 40 minutes (check at 30 minutes and gage accordingly, you want a toothpick inserted into the center to come out moist but crumb free)
Remove from the oven and set aside to cool
Store in an airtight container in a cool spot
Cut small pieces when serving
