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!!!!
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