Baath Cake Recipe

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Are you in search of a unique and delicious cake? Look no further than Baath Cake, a classic Goan treat crafted from semolina and coconut. This moist, dense cake, a Goan Christmas tradition, promises to delight your taste buds with its rich flavor and distinctive texture. You can easily prepare this cake at home with online recipes, savoring a taste of Goan tradition.

Table of Contents

Key Baath Cake Ingredients & Why

Semolina

It’s the foundation of baath cake, offering structure and texture—a coarse flour from durum wheat, rich in protein and gluten. Usually, we use fine semolina.

Coconut

Freshly grated coconut brings flavor and moisture to the cake. We opt for fresh, finely grated coconut in the recipe.

Sugar

Sweetness comes from sugar, typically fine or demerara sugar.

Eggs

To bind and moisten the ingredients, large eggs are a must in the recipe.

Butter and Ghee

For richness and flavor, we choose salted butter and pure ghee in the recipe.

How Do You Make The Best Baath Cake?

Prior to making the batter, let all ingredients reach room temperature. Prep your 8″ x 8″ square cake pan by greasing it or lining it with parchment paper for easy baking.
Whip butter/oil with sugar until light. Add eggs one by one, beat until fluffy, then mix in vanilla essence for a delightful result.
Combine semolina and baking powder, then mix in coconut.
Start by folding half of the dry mixture into the eggs, followed by half of the coconut milk or regular milk. Stir to blend. Incorporate the rest of the dry mix. If the batter seems too dry, add the remaining liquid. Aim for a dropping-consistency batter, not too runny.
Pour the batter into the baking pan and ensure it’s leveled.
Securely cover with a lid and allow it to rest for at least 6 hours, preferably in the refrigerator.

Pro Tips For Making Baath Cake Recipe

Cream sugar and butter for a light, airy batter.
Ensure even distribution of semolina and baking powder.
Achieve a smooth coconut paste by grinding thoroughly.
Gently fold in coconut and semolina to prevent denseness.
Ferment batter overnight for enhanced flavor and texture; cover it.

How to Store Baath Cake

Let the cake cool completely before storing.
Place it in an airtight container.
Store at room temperature for 2-5 days, weather-dependent.
For extended storage, refrigerate for about 2 weeks.
To store longer, freeze for up to a month, though the taste may differ from freshly made cake.

Can You Freeze Baath Cake?

Refrigerate baath cake for freshness, but unsure if suitable for freezing. Some recipes indicate flavor changes when frozen. Enjoy within a few days of prep or refrigeration.
Storing baath cake can be a bit uncertain. While it stays fresh in the fridge for a few days, freezing may alter its taste, according to some recipes. To savor the best flavor, it’s advisable to indulge in your baath cake within a few days of making or refrigerating it.
Keep baath cake fresh by refrigerating, but freezing’s impact on taste remains unclear. For optimal flavor, enjoy it within a few days of preparation or refrigeration.

Frequently Asked Questions About Baath Cake

What are the ingredients of Baath Cake?

In crafting the delectable Baath Cake, we blend fine semolina, coconut, sugar, eggs, baking powder, and salt. For an added layer of flavor, some recipes introduce cardamom powder, nutmeg powder, or a touch of vanilla essence.

How is Baath Cake made?

Crafting Baath Cake involves blending semolina and coconut with sugar, eggs, and other ingredients to create a batter. This batter is then poured into a greased baking dish and baked in the oven until it turns a delightful golden brown. After cooling, the cake is cut into either squares or diamond shapes, ready for serving.

How long does Baath Cake last?

Whether at room temperature or in the fridge, Baath Cake stays fresh for 3-4 days or even up to a week.