Baath
200g dessicated coconut
2 cups water
2 cups semolina
2 cups sugar
6 tbsp ghee (clarified butter)
6 eggs
1 tsp baking powder
A generous pinch cardamom seeds, crushed (Seeds from about 6 large pods)
In a heavy bottomed pan, bring the water to a boil.
Add the sugar to the pan and let it melt.
Once the sugar has melted, add the coconut and the ghee and let it come to a boil, stirring frequently.
Add the semolina and let it cook for 5 minutes, stirring frequently.
Add the crushed cardamom seeds.
Take off the heat and cool.
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| After the mix has cooled |
Preheat the oven to 180ºC and line and grease a baking dish / cake pan.
When the mix has cooled, add the baking powder.
Just before baking, add the beaten eggs. Mix well till the eggs have been incorporated well.
Pour the batter into the prepared pan and bake till done. (Till a skewer pierced in the center of the cake comes out clean.)
If the top starts to brown too quickly, cover the top with some aluminium foil.
Cool down and enjoy!!!
NOTE – Add the eggs only just before you bake the cake and not in advance. Preheat the oven in time to bake the cake.
Thanks for receipe .. can u pls tell approximately howmuch time it takes to bake. Tia
It all depends on the size. It takes a little longer than a regular sponge cake. So if you are making half the recipe, it would take about 40 minutes. That being said, please keep an eye on it as it bakes. Oven temperatures differ.
Thank u
Hey nice recipe. I will surely try this with some twist for my blog. Chalega?
Oh absolutely Pooja … I've just been drooling over your blog posts too 🙂
Is it imp to add ghee or can it be substituted.. If not whch ghee (brand) to use?
I've always followed this recipe. You can use whatever ghee is available. I have used Amul as well as homemade ghee and they both work well.
Hi can ghee be substituted… If not whch ghee (brand) cAn be used?
I've always followed this recipe, I don't know if it can be substituted. You can use whatever ghee is available. I have used Amul as well as homemade ghee and they both work well.
Hi Trisha,
Can I use fresh grated coconut instead of dessicated? What would the conversion be in that case? Thanks.
Hi there, personally, I've never tried it out using fresh coconut, so I really have no idea about the conversion. But if I come across something I'll add the information here. Thanks for stopping by.
🙂
I use nutmeg instead of cardamon.
Is it necessary to add cardamom
In an authentic baath cake, cardamom is the main flavoring agent. But if you don't have access to it, you can consider powdered nutmeg or even vanilla. But the flavor profile will be very different.
Hi Trisha ! This recepie sounds really good ! What size cake tin would you recommend for this recepie? Thanks
For this recipe I use a 9 inch square cake tin. It is not a very tall cake. If you want a taller cake, use a smaller tin, but baking time will increase. I find that a 9 inch tin cooks it nice and evenly and I always use that size. In the picture above, I had used 2 large loaf tins. Again, I did not make very tall cakes so that it cooked well without drying the cake out. I hope this helps.
Was the dessicated coconut sweetened or unsweetened. Thanks.
most baakth recipes call for the mixture to be kept (or proofed) for some hours or even overnight – how come this recipe does not require this step?
Hi
Trisha
It was lovely watching Ur vedio luks very tempting… Just wanted to ask if I can make dis in cooker?? Nd if yes Dan wat will be the estimated time??
What about the cup measurements?is it the standard one of 200ml?