Goan Semolina cake brings back my memories of Goa, the place where water meets land and sun sets and rises literally at the horizon. It makes me think of my vacation time with my family or friends in Goa.
Goan Semolina Cake is originally made in Goa during the Christmas time and is enjoyed by the entire family coming together to celebrate the festival. The light and spongy nature of the cake makes it a light cake to be consumed during tea time as well.
I love making this cake and storing it for use across 2 – 3 weeks or more sometimes too and is a great companion ofcourse with tea or coffee time with family.
Goan Semolina Cake (Goan Batk)
Keep all ingredients ready.
In a bowl, beat together sugar and eggs. Add in the ground coconut. Mix well.
Add the semolina. Mix well. Stir in the melted butter along with the salt and cardamom and nutmeg powder. Mix the batter well. Keep it covered aside at room temperature overnight.
Next day, add the baking powder, give it a quick stir.
Line your baking pan (I used 13 X 9 X 2 sized pan) with baking paper and pour in the batk batter
Add cashew nuts on top of the cake (optional)
Bake for about 30 minutes at 180 deg C, it starts to get a dark brown color on the top. I baked it till a toothpick inserted in the center of batk came out clean.
Remove from oven, let it rest and cool to room temperature. Remove batk off the baking paper.
- Preheat oven to 180 deg C.
- Once baked, let the cake rest for a while. And later slice or cut them into 2 cms cubes and serve with hot coffee or tea.
Extra suggestions + Recommended storage
- This cake can be stored outside in room temperature for a week, in the fridge upto 2.5 weeks and in the freezer upto 3 months.
- Remember to keep the cake in an airtight container when storing.
- You will know the cake is baked to perfection if you see a crumble. The semolina when mixed well overnight with coconut brings that.
- You can also serve this cake with cream if desired.