Try this delicious Goan Baath cake for Christmas instead of the usual plum cakes (recipe inside)

As the festive season is here, the aroma of Christmas delights wafts through the air, stirring anticipation and culinary creativity. While the traditional plum cake has long been a staple during Yuletide celebrations, perhaps this Christmas calls for a delicious twist. Enter the Goan Baath cake, a culinary gem hailing from the vibrant coastal state of Goa, India.

The Goan Baath cake, also known simply as Baath or Baatica, traces its roots to the rich culinary heritage of Goa. This coastal state, with its blend of Indian and Portuguese influences, boasts a unique gastronomic identity. The Baath cake, with its luscious layers and distinctive taste, has become an integral part of Goan Christmas traditions.

The word “Baath” is derived from the Konkani term “Baati,” meaning cake. It reflects the amalgamation of flavours and techniques introduced by the Portuguese during their colonial rule in Goa. Over the years, the Goan people have embraced and adapted these influences, resulting in the creation of the beloved Baath cake.

Chef Saransh Goila of Masterchef Australia fame (with the Goila Butter Chicken to his name) shared just the recipe for making one at home. Sharing a reel on Instagram, Goila came up with an easy recipe to make this dish at home, even giving it a delightful boozy finish.

 

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A post shared by Saransh Goila (@saranshgoila) 

Batter Ingredients:

• 250g Ghee
• 250g Castor sugar
• 3 Egg yolks
• 1 tsp Vanilla essence
• 1/2 cup Coconut, grated
• 250g Suji
• 1 tsp Baking powder
• 1 tsp Cardamom powder
• 1/2 tsp Nutmeg powder
• 3 Egg whites
• A few drops of Vanilla essence

Old Monk Sauce Ingredients:

• 1 cup Brown sugar
• 3 tbsp Water
• 1 tbsp Butter
• 2 tbsp Fresh cream
• 60ml Old Monk
• A pinch of Salt

Method:

Begin by taking ghee and castor sugar, beating them well. In a separate bowl, mix three egg yolks with a teaspoon of vanilla essence. Combine this egg yolk mixture with the castor sugar mixture and set it aside. In another bowl, mix grated coconut, suji, baking powder, cardamom, and nutmeg powder. Add this mixture to the egg mixture and fold it in thoroughly. In a separate bowl, whisk three egg whites with a few drops of vanilla essence until stiff peaks form. Gently fold the egg whites into the batter. Let the batter rest for an hour, then pipe it into greased moulds and bake at 170°C for 12 to 14 minutes.

For the Old Monk Sauce, boil brown sugar and water, then add butter and fresh cream. Once it simmers, pour in 60ml Old Monk rum, add a pinch of salt, and mix well. Pour the Old Monk Sauce over the de-moulded cakes, and your boozy Bathika Cake is ready.

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