Bolo de Rulao - Batica - Coconut Cake

This divine coconut cake graces almost every Goan home at some time or other over the year.  Many people include a Batica in their array of Christmas sweets, and is a favorite tea time treat as well.  I remember my paternal grandmother's batica always had a pretty pastry lattice across the top of the cake which is seldom seen today.

 I am dedicating this sweet to my sister -in-law Yvette who readily gave me a recipe she uses.  Although I did not use her recipe but made modifications to the recipe from Joyce Fernandes' cookbook, I still managed to get a nice moist  cake with a crunchy top just like the way my mum's Batica turned out.

Thanks also to my friend Marise who asked me for a recipe and inspired me to try to make this incredibly delicious Goan cake.

Ingredients

1 cup of  unsweetened fine desiccated coconut or fresh finely grated coconut
250 gm semolina
250 gm sugar
4 eggs separated
1 level teaspoon ground cardamon
1/4 cup softened unsalted butter or vegan alternative (margarine or ghee)
1 level teaspoon baking powder

Method

I used a food processor with the chopping blades to do most of my mixing, but you could use a whisk and/or a paddle where appropriate.

Put the sugar in the bowl of a food processor with the fat ( ghee, butter or margarine)

Turn on the processor and mix till the butter and sugar are completely blended and soft.  Scrape down the sides and turn on once more.

Add the yolks one at a time and blend.

When the yolks are all used up, put the semolina into the bowl and mix.

Now add the fine coconut and mix in the processor till completely blended in. Empty the mix into a large mixing bowl.  Add the baking soda and cardamon powder and mix well so evenly distributed.

Whisk the egg whites with a beater until they form soft peaks.  Now fold this gently into the mixing bowl with the other ingredients.  Leave aside covered with plastic wrap for 1 hour.
Note: I did not get a runny batter but it was moist. Pick up a bit between your fingers and it should be moist not dry.

egg whites with soft peaks

Preheat the oven to 350 F.

Note: This sweet is usually made in a square or rectangular pan so that slicing is made easier. I used a 9.5 inch round spring pan for ease of removing and  for presentation.

Line the bottom of the pan with greased parchment paper.  If using a square or rectangular pan also line the sides with greased parchment paper for ease of removing.  For a spring form pan there is no need to line the sides of the pan, just grease it.

When the oven is ready put the batter in the pan and gently flatten the top.  Bake for 30 to 40 minutes until a wooden skewer or tooth pick inserted in the middle comes out clean.

Note: If using a spring form pan place on a cookie sheet to avoid leaks into your oven.

Approximate nutritional value per piece (based on 35 pieces)
calories 80.9 / total fat 2.7 g/ total carbohydrates 12.7 g/ protein 1.7 g