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Thursday, December 24, 2009

I HEART CUPPY CAKES-BOLO DE BATICA


Batica-to me it begins & ends with a eliciously rich goan portuguese 'bolo' as in cake,with a rich stori inbetween and thats exactly what am about to begin  narrating.....

 

 Flavour unmatched,a elicious cake dessert that fits a local goan concotion ,completely.
I was asked to make a Batica this Dec and so was more than thrilled ,truly, when ,JAIME ANNE,chose COCONUT,and yeah she sure has a lovely blog and is a well deserved winner of last months I HEART CUPPYS alongwith SAMANTHA of SWEET REMEDy for this months I HEART CUPPY CAKE HERO 


 




I may be wrong about this,but what i have personally observed is that most traditional goan delicacies have coconut in plenty in various forms & eggs in plenty ,2 ingredients ,that even today,many a goan home have in surplus in their backyard farms.


 

Most of these delicacies are flavoured with the aromatic wonder-cardomon.Nutmeg & cinnamon join the rank close after!!!
 

 

This is a rich cake with loads of absolutely freshly ground coconut with egg yolks & semolina ,all mixed in a sugar syrup with the addition of whipped egg whites,left to stand awhile(traditionally overnight),and baked to perfection.



I was so so thrilled -that coconuts the hero  for this months cupcake coz this cake is close to my heart &  we all love to gorge on this one.


 

FOR THE GORGEOUS BATICA
1 largish COCONUT ,GRATED & GROUND(not v finely,more on the coarser side) IN V LITTLE water/ coconut milk(30 tbh after i ground it-roughly-around 2 cups)
150(v full 1cup) GRAMS SEMOLINA,LIGHTLY ROASTED
1-2 tsp baking powder
325 GRAMS SUGAR
100 grams butter/ghee
4 EGGS,separated
CARDAMOM(21 grnd with 4tbh )
a pinch of salt to taste(do check before adding)



 




1) MAke a syrup with water (1/2 cup) & sugar.Let cool while u lightly roast the semolina on a pan.
2) beat the butters/ghee with the powdered sugar& cardomons,baking powder&add in the sugar syrup.whisk away.
3)Add semolina thats been lightly roasted.
4)Add ground grated coconut,lightly whisked egg yolks to the syrup butter mixture.
 


5)Beat egg whites light & fluffy & fold in to the batter a little at a time.
6)Let the rich,already delicous batter stand for 4hours ,upto 7(i dont for more than 4 hours ,though traditionally its kept overnight ,coz it so so much warmer now than it ever was before) 

7)Pour into prepared,lined muffin tins ,place ur cut out crusts,if using & bake in a preheated oven(@220*c for the first 15mins & then reduce to 180*c) till they lightly spring back to touch.
These do take longer then most cakes do!!!
 


YOU HAVE A MOIST GORGEOUS GOAN PORTUGUESE CAKE ,THE FLAV OF WHICH DEVELOP EVEN MORE THE NEXT DAY....


 

NOTES
-to let the semolina soak awhile in the butter sugar syrup mixture,i added the roasted semonlina & then began grinding the coconut.
-traditionally u dont grind the semolina at all & coconut quite coarsely but u could do it finer but for a traditional taste,as i mentioned,grind the coconut very coarsely.
-add or decrease the sugar to ur taste-this is one recipe u can tweak but wont loose out on flav or texture
-add vanilla(a whole bean) along with cardomoms-it rocks
-baking powder doesnt go in tradionally but i know many a family do add,i did try both-both are equally great.





 

FOR THE CRAFT CUT-OUTS
iI chose debs 101 pie crust & wrote this down for all butter,when i realised there is a 102 too,just what am looking for...
i reduced the liquid coz it was too much for my mix and i had to sprinkle some flour.
Also i jus made it in the dry grinder of the mixer ,to experiment(i was supposed to use my fingers coz i dont have a pastry blender but just wen with the flow)and it worked out perfect for me.
absolutely flaky pastry...perfect for cut outs that i love,though the freezer was my best friend here....
for liquid i also mixed in the water &vodaka & placed it in the refrigeration.....
 


 

1/2 cup + 2 tbh AP flour
1/2 tbh sugar
4-5 tbh butter(arnd 65 grms)-cut into cubes
1/2 tbh vodka,ice cold
1/2 tbh water,ice cold



 
1)Just the dry grinder (yeah no processor or pastry blender)to blend in the butter into the flour(sifted) & all the sugar(powdered) till it resembles tiny peas.(STOP RIGHT HERE)-i didn
 

 

2)When it all begins to come together ,add the chilled vodka & water.
 

 

3)Now it comes so easily together,in a mass.
4)Bring it together to a disc,cling wrap & refrigerate for a good 4-5 hours(thats the time u let the cake batter satnd too so works in perfect co-ordination here)
 

 

5)Roll out&cut as u love to....have fun.......

 


This is an absolutely delightfull rich coconut cake,a must try,i never have seen cuppys in these but then i heart cuppy cakkeys so much that i bake even brownies as cuppys and love 'em so so much........
 

 

I could add on some frosting surely,but i love it best with a huge scoop of vanilla ice cream and the batica warmed a bit in the micro...and u can top it with caramel or golden syrup dessert topping(i'm a loyal lyle's follower)
 
 

 
 
 A SIMPLY DELIGHTFUL,FLOURLESS GOAN-PORTUGUESE 'BOLO DE BATICA'!!!
RICH,LUXURIOUS & THE PRINCESS OF GOAN DESSERTS & BOLO'S TO ME!!!!!!
they taste great w/o any frosting so stuck to the traditional way adding a few cut outs.
And yeah a scoop of meting vanilla icecream and u have a rocking dessert here....
The sugar syrup makes this gorgeous cake really moist.
(my pics havent done any justice at all this time round-the lighting was bad and i had the cell phone with me jus for a short while & then the cuppys were....goneeeeee)
AND HERE'S THE SPOTLIGHT ON THE CUPCAKE HERO PRIZE SPONSORS-oh yeah they rock with their dang cuteness!!!!
And do vote for me right HERE OK...PULEEEEEZEEEEEEEEEEE




10 comments:

  1. Minha Linda Amiga :)
    Que lindos bolinhos!!!
    Passei no teu belíssimo cantinho para te desejar um Natal muito feliz repleto de Amor e Paz!
    Obrigada pelas lindas palavras que deixaste no meu cantinho :)
    Um grande beijinho cheio de amizade!

    ReplyDelete
  2. O Isabel,minha amiginha muitissma linda,a sua palavras eu adoro ....
    Obrigado e deseja um natal para Isabel tambem...
    Muitos grandes bejinhos chei de amizade...

    ReplyDelete
  3. I can never never never have too much coconut in my life. This looks super moist and delicious! And doesn't everything taste better in cupcake form?

    The cutouts are SO cute!! What a genius idea.

    Merry Christmas!

    ReplyDelete
  4. I love the hearts. They make all the difference.

    ReplyDelete
  5. OMG, the cake for these adorable is right up my aleey with all the wggy goodness and coconut! The hearts are lovely, and such a great idea!

    That said, thank you so much for stopping by my blog and the sweet comments. I think your blog is awesome, and so cute! If you can, stop by my blog sometime on the 27th or 28th to see my really bad attempt at a Gingerbread House..LOL

    ReplyDelete
  6. UGH, excuse the typos! It's late! I meant 'alley' and 'eggy'!!

    ReplyDelete
  7. Those look so pretty, moist and delicious!

    Best wishes for 2010!

    cheers,

    Rosa

    ReplyDelete
  8. Your cuppies look delicious. I voted for you. Good luck. Thanks for visiting The Food of Love.

    ReplyDelete
  9. Hi sweetie,
    Your cupcakes look and sound YUMMY!!! so MOIST!! Well, I just voted and yes it was for your AWESOME!!! cupcakes.
    Geri

    ReplyDelete
  10. I voted for you! Thanks for your sweet comment on my blog! Happy New Year!

    ReplyDelete

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