Batica
Veg
A Goan semolina and coconut tea cake — moist, lightly sweet, and fragrant with cardamom — baked in a round tin until golden. A Portuguese-influenced Goan Catholic home bake, served with evening tea and at Christmas alongside dodol and neureos.
Cuisines
Goan
Best for
Breakfast
Lunch
Recipe
Prep: 15 min
Cook: 40 min
Total: 55 min
2-3 servings
Ingredients
| 1 cup | semolina |
| 1 cup | grated coconut |
| 1 cup | sugar |
| 1/2 cup | butter |
| 2 | eggs |
| 1 teaspoon | baking powder |
| 1 teaspoon | vanilla extract |
| 1/2 teaspoon | nutmeg powder |
| 1/4 teaspoon | salt |
| 2 tablespoons | milk |
Instructions
- 1 Preheat the oven to 180°C (350°F).
- 2 Grease a baking dish with butter and set aside.
- 3 In a large bowl, cream the butter and sugar together until light and fluffy.
- 4 Add the eggs one at a time, beating well after each addition.
- 5 Stir in the vanilla extract.
- 6 In a separate bowl, mix the semolina, grated coconut, baking powder, nutmeg powder, and salt.
- 7 Gradually add the dry ingredients to the wet ingredients, mixing well.
- 8 Add milk to the batter and mix until smooth.
- 9 Pour the batter into the prepared baking dish and smooth the top.
- 10 Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- 11 Allow to cool slightly before slicing and serving.
Tips
Ensure the butter is at room temperature for easier creaming with sugar.