Baath/Bolo de Rulao/Goan Baath Cake Recipe/Batica

Baath/Batica /Bolo de Rulao is a Traditional Goan Semolina and Coconut Cake . Baath/Batk is traditionally made on Christmas and festive occasions but can be enjoyed all year around . Baath /Batika taste really amazing .You can enjoy it with a cup of tea or as a dessert .

The quantity of ingredients used may differ in every households but the basic recipe remains the same .Traditionally Baath is made with Freshly grated coconut but you can use dessicated as well .Some use aromatic spices like caraway seeds and nutmeg powder to enhance the taste of Baath/Batika.This is a no fail recipe for most delicious Baath i have tasted and belongs to my dearest aunt Lauren 💓💖💖she always made it for Christmas /Rosaries  and sent it across .We always waited for her Baath in the month of May when we used to gather around the Cross for Rosary . Ah,those were the days !

Ingredients

175 gm semolina/sooji/rava

175 gm freshly grated coconut

210 gm powdered sugar 

150 gm butter 

3 eggs

2 to 3 tbsp rose water

1 tsp vanilla essence

1/2 tsp baking powder

1/4 tsp nutmeg powder.

3 tbsp flour

1 tsp oil

  

Method:

Grind the freshly grated coconut with rose water to a fine paste .

Sieve Semolina/rava and keep aside .

In a bowl take powdered sugar and softened butter and beat till creamy and  fluffy .

To this add 1 egg and beat till combined.

Beat the other eggs too ,adding one  egg at a time.
Add the grated coconut and semolina/rava and mix well .

Cover the bowl with a  lid or ccling foil and Keep it in the refrigerator for 7 to 8 hours/overnight .

Next morning remove it out  at least an hour before you plan to bake.

Make a soft dough mixing flour oil and water .roll it into a round disc and cut into strips . 

Preheat the oven at 16- degree  Celsius for 10 to 15 minutes

Grease a 8 x 8 square /round cake pan and line it with parchment /baking /butter paper .

Add baking powder,nutmeg powder  and vanilla essence to the cake batter and mix well.

If needed add 1 to 2 tbsp milk and mix .

Pour the batter in the greased pan and place the dough strips to make lattice design.

Bake at 160 degree Celsius for 45 to 55 minutes or until the skewer/toothpick inserted comes out clean.
Allow it to cool before  un moulding .

Cut into slices and enjoy.

Notes

You can use dessicated as well ,you may need more water to grind it .

I have used fine rava/semolina.

If using unsalted butter add 1/2 tsp salt to the batter