GOAN CHRISTMAS CAKE (Baatica)

Why would anyone refuse a piece of cake that tastes like a Bounty except without the chocolate? Our recipe for the traditional Goan Christmas Cake will have you baking a crumbly-on-the-outside, moist-and-dense-on-the-inside, not-overly-sweet kinda of cake that will be demolished at first smell.

Would we stop you from serving it with a drizzle of melted dark chocolate? Never!

RECIPE (with Fresh grated coconut - available in Indian stores)

Melt 125g lightly salted butter and set aside
Beat 6 eggs, with 400g caster sugar and mix well
Stir in 340g fresh desiccated coconut (if it is too thick you might need to grind it)
Now stir in 250g Semolina
Then mix in the melted butter, 1/2 tsp powdered green cardamom seeds, 1/4 tsp freshly grated nutmeg.
Rest overnight, at least 12 hours.
When ready to bake stir 1/2 tbsp baking soda into the batter.
Heat oven to 180 degrees
Line a 13x9" tray/or round cake tin with baking paper
Pour in the batter
Bake for 30 minutes
Check to see if cooked with a fork. You might need another 10 minutes.

RECIPE (with desiccated coconut)

In a heavy based casserole dish, boil 1 cup water with 1 cup sugar till the sugar dissolves
Lower the heat, then add 1 cup milk, 1 cup semolina and 2 cups desiccated coconut
Stir till the liquid is absorbed by the dry ingredinets
Turn off the heat then add 3 tablespoons butter
Set the mixture aside to cool, then whisk 5 eggs till light
When the mixture is cold add the beaten eggs and 2 teaspoons baking powder
Stir in 1 teaspoon vanilla essence, ½ cup ground cashews and ½ cup sultanas
Cover with a damp tea towel/cling wrap.
Rest for 3 hours minimum (overnight if possible)
Line a baking pan with baking paper.
Transfer the cake mixture then bake for 20 minutes at 160 C.

We take this opportunity to wish you all a wonderful Christmas and a splendid time with your family and friends. We are very grateful for your support and encouragement.

May the New Year bring you good health and happiness in abundance.