Xantilicious.com

Mango Batk Cake

Mangoes are in season. So, why not try baking a Mango Batk Styled Cake ???
  • Passive
    30 minutes
  • Prep
    20 minutes
  • Cook
    1 hour
  • Servings
    20-30 People

Ingredients

  • 1/2 cup Fine Semolina (rawa) (soak in 1/3 cup warm water for 20-30 mins)
  • 1/2 cup Butter
  • 3/4 cup Granulated white sugar
  • 4 Eggs
  • 1 tsp Vanilla essence
  • 11/2 cup All-Purpose Flour
  • 1/2 tsp Baking powder
  • 1/2 tsp Baking Soda
  • 1 cup Mango Puree (peel mangoes, cut into pieces and blend them in mixie)
  • 1 cup Desiccated coconut (or use fresh coconut )
  • 1/4 tsp Salt
  • 1/2 tsp cardamom powder

Instructions

  • 1 Soak rawa in water for 20-30 minutes. Keep aside.
  • 2 In another bowl, beat butter and sugar. Beat in eggs. Add vanilla essence.
  • 3 Add in the mango puree, flour, salt, baking powder and baking soda. Mix well.
  • 4 Add in the coconut, soaked rawa and the cardamom powder.
  • 5 Mix well.
  • 6 Preheat oven at 350 deg F (180 deg C). Batter was sufficient to make 3 loaf pan sized cakes. Bake for about 45 mins to 1 hour till a toothpick or skewer inserted in center of cake comes out clean. (Baking time will depend on size of baking dish used).
  • 7 After 10-15 mins, overturn the cakes. Cool the batk cakes completely. Slice Them. Enjoy !!!

Recipe Notes

Click here for Goan Batk (Batica) Recipe.

 

48 Comments

  1. I totally enjoy your posts . From Canada with love

    1. Thanks so much Melvyn for appreciating my work 🙂

      1. What is the option for egg

        1. Usually replacement for eggs is curds
          But I cannot tell you the quantity as I have not tried with curds

    2. Excellent Xanti. Your recipes are the best.

      1. Thank you so much

  2. Do u have to grind the coconut if using fresh one

    1. Hi Jessa
      Not required , but you can just pulse it once for few seconds (2-3 ) in mixer

  3. Hi xanti,
    Im just in the process of making this cake and wanted to know if I can make it with only rawa like the usual bath cake?
    And thank you for all the lovely recipes you keep posting😊

    1. Hi marina
      Batk is made with coconut and rawa both … well , yes can try it with rawa only … no harm in trying it out 😊but adjust the rawa to coconut in the recipe

  4. Hi shanti plz can u explain me what do u mean by 11/2 cup all purpose flour . Is it 1/2 cup? Plz. Thanks

    1. hi alice
      its 1 and 1/2 cup ( 1 cup plus 1/2 cup )

  5. Thank you very much xanti. I try most of it recipe and we just love it. authentic goan taste😚thanks a lot for sharing with us. Keep posting 😊

    1. Thanks so much Alice for your appreciation … that means a lot to me 😊

  6. Hi Xanti

    I tried the cake but it came very dense. I followed ur recipe.

  7. Hi xanti,

    Love your recipes.

    Just curious , what does Step 1 do ?
    “Soak rawa in water for 20-30 minutes. Keep aside.”

    I have never soaked rawa for the traditional Batk . Like to know the science behind it. 🙂

    Thanks
    Cedric

    1. Hi Cedric

      This recipe is for mango Batk cake …
      Where the batter is prepared and baked the same day (after few minutes ) . So I soak the rawa .

      But ,
      The traditional Batk batter is soaked overnight (you can check out my recipe on website ) . And on the next day ,baking soda added just before baking .

  8. Hi Xanti,

    Can I substitute maida for all purpose flour?

    1. Hi thadani
      All purpose flour and maids are the same .

  9. Hi xanti 1cup = hw many gms

    1. Hi royston

      You can use this link for conversion reference .

      http://dish.allrecipes.com/cup-to-gram-conversions/

  10. Hi Xanti. Would like to be able to use less sugar. Is the Mango pulp sweet enough to not use sugar?

    Many thanks!!

    1. Hi Lena
      Depends on the mangoes.
      Each one will be different in sweetness.
      Sugar is added to make it sweeter and usually in Goä the amount of sugar added to make mangaad is way too much ! This is done to preserve it for longer time.
      If you add no sugar or very less sugar (say 2 tbsp or so for 10 mangoes ) make sure to refrigerate the Jam and consume within 10 days

  11. Wonderful mango cake recipe xanti & very well explained as always. Thanks a lot will fry it soon.

    1. Thanks anagha … do give it a try and share your feedback with me 😊

  12. Hi aft preparing d batter do i need to keep it aside fr smetime or directly put in oven trying to mke it fr my baby bday

    1. Hi Lucy
      Recipe says to soak rawa initially.
      Bake the mixture directly .
      If it required further soaking , I would have mentioned it in my recipe 😊do try it out and share your feedback 👍🏻

  13. Hi Xanti,
    I tried d mango cake but it ws tasting a little different than a cake. It ws similar to d Maandas sweet frm mangalore. What could b d reason. I followed d recipe correctly. Also my cake wasnt brown on d outside lk yours bt it ws well cooked

    1. Hi Venissa …
      Just a question … Are you from mangalore ?
      Coz this recipe is similar to the Goan Batk (the coconut and semolina cake we make during Christmas ) .
      Just that coz of the addition of the mango purée , I added more maida flour as compared to the Batk recipe . Batk and this mango Batk cake don’t have the texture of a 100 ^ CAKE but rather more of a Batk (as it has coconut and semolina )

  14. Hi can we use tinned mango puree instead of fresh mango ???

    1. Hi Diana
      Yes you can use … check for sweetness before you add sugar

  15. Hi,
    Yes im frm m’lore bt i mk baath ck… Yes it resembled lk dat bt yr pic looked a little dffrnt in texture so i thought i wnt wrong smwhr

  16. What us 1 cup in grammes or ounces please?

    1. Hi Fatima
      I use (in the US )
      1 cup 250 ml

  17. Can I substitute almond flour in place of maida.
    Any idea on measures then.

    Thkx much
    Also,baking at an altitude

    1. Hi Mariola
      I have not tried with almond flour .

  18. love ur recipe. I’m a seaman by profession tried ur recipes for nevrious,korbolas,bibinca,n I’ll try Now batk. It brings de feeling Dat one is at home for Christmas. Thank u very much. May god bless u n keep sharing lovely
    goan recipes. Merry Christmas to you and your family.

    1. Hello Denzil
      Sorry for the late reply .
      Glad to hear that .
      Happy that you tried the Christmas sweets 😊thanks again for your lovely feedback

  19. Hello Madam… I’m trying this recipe as I write this. My first attempt was 90% success as I didn’t think there was much difference between baking powder and baking soda. So I used 1tsp powder. Yes, silly me. But I think this time it’s spot on… I did use a cheat code for the colour. (Artificial Colouring) I’m guessing it’s because of different variety of mangoes here in the UK. Thank you for sharing.

    1. Thanks Jaime for your feedback…
      yes , just follow the exact ingredients 😊

  20. This is a lovely recipe and I’m really missing Goa and home so I’d love to give it a try. One question though, could I soak the semolina in Milk or should it be soaked only in water? I believe milk would give it a nicer taste.

    1. Water is used in the My recipe to soak rawa.

  21. Hii have tried ur receipe but it din turn out like in picture ….became hard like ..I followed the measurementsn ingredients.can u guide ….

    1. Hi Avira
      Surprising it became hard ??
      Probably over baked ?

  22. Hi Xanti,
    Can you give me the dimensions of the pan you used please? Was it the standard 9*13 loaf? You reckon I can halve the recipe and bake it in a 9 by 13 inch loaf?

    1. Yes it’s the regular sized loaf pan … standard size

  23. Hi Xanti, I tried your above recipe and it turned our well. Delicious. Thanks. I have a query though. I melted the butter first, is it okay or do you need to add the butter in the solid form.

  24. Hi Xanti, tried this recipe with the exact measurements today….and it turned out awesome…it was a nice tea time cake and my family loved it. Thank you very much for this wonderful recipe.

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