New Delhi: Christmas 2025 is approaching, and when it comes to festive food, there are unlimited ways to prepare food. The addition of local ingredients
and style makes each dish distinct. One among them is the Goan Baath cake, which is also known as Batica or Batk. It is a classic dessert deeply rooted in Goan kitchens. Made with semolina and fresh coconut, this cake is known for its dense yet moist texture and rich flavour.
Unlike regular sponge cakes, Baath cake requires resting the batter overnight, allowing the semolina to soak up moisture and develop a soft, crumbly structure after baking. Traditionally prepared for festivals, family gatherings, and celebrations, this cake stands out for its simplicity, natural ingredients, and comforting taste. Here are the ingredients and preparation method.
Goan Baath cake recipe and ingredients
Ingredients for Goan baath cake
- Freshly grated coconut: 2 cups
- Fine semolina (rava): 1 cup
- Sugar (granulated or powdered): 3/4 cup (adjust to taste)
- Eggs: 2 large
- Butter (melted): 1/4 cup
- Baking powder: 2 teaspoons
- Salt: 1/2 teaspoon
- Vanilla essence: 1 teaspoon
- Milk or coconut milk: 1/2 cup (optional, for consistency)
- Optional flavourings: 1/2 teaspoon cardamom powder or 1/4 teaspoon nutmeg powder
Method to prepare Goan baath cake
1. Prepare the coconut paste: Grind the freshly grated coconut into a fine paste using a blender. Add a little water or milk only if required to help with blending.
2. Cream butter and sugar: In a large mixing bowl, combine the melted butter and sugar. Mix well until the mixture looks smooth and evenly blended.
3. Add eggs and flavourings: Beat the eggs separately until light and fluffy. Add them to the butter-sugar mixture along with vanilla essence and mix thoroughly.
4. Combine dry ingredients: In another bowl, mix the semolina, baking powder, and salt. Gradually add this dry mixture and the coconut paste to the wet ingredients. Stir gently until just combined. The batter should be thick but pourable.
5. Rest the batter: Cover the bowl tightly and refrigerate the batter for at least 6 hours or overnight. This resting period is essential for softening the semolina and achieving the signature texture of Baath cake.
6. Prepare for baking: Bring the batter to room temperature. Preheat the oven to 180°C (350°F). Grease and line a baking tin with parchment paper.
7. Bake the cake: Pour the batter into the prepared tin and spread evenly. Bake for 40-50 minutes until the top turns golden brown, and a skewer inserted in the centre comes out clean.
8. Cool and serve: Allow the cake to cool completely before slicing. Baath cake sets better once cooled and can be cut into neat slices or cubes.
This traditional Goan Baath cake pairs beautifully with tea or coffee and tastes even better the next day as the flavours mature.
