Eggless baath cake is a modified form of traditional Goan baath cake where in instead of fresh coconut, dry desiccated coconut is used and this is completely eggless. So, good for vegetarian people too . Unique taste of coconut makes you crave for more.
Christmas is coming up and most of people in Goa mus be busy preparing sweets . I miss christmas in Goa , especially the sweets they make like cakes, kulkul, dodol, bibinca. My mom’s house in Goa is located in a village with catholic majority so we used to feast of the sweets during christmas. I especially like bibinca, plum cake and baath cake.
Baath cake is of the christmas delicacies they prepare in Goa. Traditional or authentic Baath cake uses freshly grated coconut and eggs but I have tried out different version and it really came out good.
I measure my cake ingredients in terms of measuring cups which are in Ml. So here is the conversion:
1Cup(200 ml)= 110 grams
1/2 Cup(100 ml)=80 Grams
1/4 Cup(50 ml)=50 Grams
So ,You can measure your ingredients accordingly.
Some people use maida(All purpose flour) for binding this cake, because this cake becomes really crumbly and has delicate texture but I have avoided it completely and it just came out delicious.
Preparation Time: 20 Minutes
Baking Time: 25-30 Minutes
Yields: 500 Grams cake
150 ml Cup Rawa/Sooji/Semolina
Little Wheat flour for dusting the Cake Pan
200 ml Cup Dry Descicated Coconut
200 ml Cup Milk(Adjust according to consistency)
150 ml Cup Sugar
1/2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
2 Tablespoons Ghee
1/2 Teaspoon Cardamom powder/ Elaichi Powder
1/4 Teaspoon Nutmeg powder/ Jaiphal Powder
Take half of the quantity of milk in a pan and add in sugar.
Keep it on heat and stir till sugar dissolves.
No need to cook more. Immediately switch off the heat once sugar dissolves properly.
Add in sooji(Semolina) and mix well.
Add in descicated coconut and mix well.
Add 1-2 Tablespoons of ghee and mix.
Keep aside to cool down completely.
add baking powder, baking soda, cardamom powder, nutmeg powder .
Add the remaining milk and mix lightly. Do not overmix otherwise the cake will get dense. Add more milk if needed.
Spread the batter in a greased cake tin lined with parchment paper.
Bake at 180 degree celcius for 25-30 minutes.
The baking time may vary depending upon the quantity taken and on oven.
Check if the cake is baked properly using a toothpick. If toothpick when poked in the centre of the cake, comes out clean, it means its baked, otherwise bake it for more 5 minutes.
Let the cake rest in tin for 10 minutes and then demould it on a cooling rack.
Allow the cake to cool down completely, then cut them into slices and serve.