Goan Bath: Almond Cake
Bath cake is a Goan coconut cake that’s very delicious and easy to make. It is a must-have cake during the Christmas season. The almonds are a great addition to this recipe.
![A slice of coconut cake.](https://eastindianrecipes.net/wp-content/uploads/2022/12/Almond-Bath-Cake-Almond-Coconut-Cake4.jpg)
Just as thali sweet is dear to the East Indian people so is bath cake to the Goans. While both have similar ingredients they are still quite unique. For example, a thali sweet is very delicate while a bath cake is quite a dense cake.
Ingredients and substitutes
- Semolina – also called rawa. It is made from a wheat germ which is why soaking it gives better results with this cake.
- Butter – I use melted unsalted butter as it’s the best for baking. If you use salted butter omit salt in the recipe.
- Sugar – use fine-grain sugar that will dissolve into the butter during the creaming process. If you only get coarse sugar pulse it in the food processor a few times to make it finer.
- Eggs – we use weight measurement for the eggs because all eggs are different in size and weight. Ideally, each large egg should be about 60 grams with a shell and about 50 grams without a shell.
- Coconut – For this cake, we use fresh coconut. My mom always grated only the white part of the coconut and then ground it in the blender with just a little bit of coconut water. Instead of milk, I used coconut milk to enhance the flavor of coconut
- Almond – I used ground almonds because it is easily available but my mom always used ground cashews which work well too.
![A baked cake on the cooling rack.](https://eastindianrecipes.net/wp-content/uploads/2022/12/Almond-Bath-Cake-Almond-Coconut-Cake1.jpg)
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Almond Bath Cake – Goan Coconut Cake
Print Pin RateIngredients
- 125 grams (¾ cups) Semolina
- 60 grams (½ cups) Almond flour
- ½ tsp Baking powder
- ½ tsp Cardamom powder
- ¼ tsp Nutmeg freshly grated
- ¼ tsp Salt
- 3 large Eggs
- 250 grams (1 ¼ cups) White sugar
- 80 ml (⅓ cups) Unsalted butter melted
- 80 g (1 cup) Ground coconut 1 large coconut
- 1 tsp Vanilla extract
- ¼ tsp Almond extract
Instructions
- Oven – Preheat the oven to 165C/ 325F/Gas Mark 3
- Dry ingredients – In a bowl, combine the semolina, almond flour, baking powder, cardamom powder, nutmeg, and salt.125 grams Semolina, 60 grams Almond flour, ½ tsp Baking powder, ½ tsp Cardamom powder, ¼ tsp Nutmeg, ¼ tsp Salt
- Whip – In the bowl of a stand mixer with the whisk attachment. whip the eggs with sugar until light and foamy.3 large Eggs, 250 grams White sugar
- Dry ingredients – add the semolina mixture followed by the ground coconut. Combine well but don't overmix.80 g Ground coconut, 1 tsp Vanilla extract
- Butter – Add the melted butter and combine well. Finally, add the vanilla and almond extract.80 ml Unsalted butter
- Pan – Pour the batter into a greased and lined 8-inch round or 8 x 8-inch square baking pan.
- Bake – for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Cool – when done cool in the pan for 10 minutes then invert onto a cooling rack to cool completely.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you