Sesame Tahini Baath (Goan Coconut Cake)

Ingredients list for Sesame Tahini Baath (Goan Coconut Cake)

• 2 tablespoons Sesame seeds (black)
• 1½ cups Semolina (suji)
• ½ tablespoon Tahini
• + for greasing Unsalted butter 1 cup
• ¾ cup brown sugar/jaggery
• 2 Eggs
• ½ teaspoon Vanilla essence
• 1 cup Scraped coconut
• a pinch Salt
• ½ teaspoon Baking powder
• 2 tablespoons Rose water
• 1 cup Coconut milk

Method

1. Grease a nine inch spring bottom cake tin some butter.
2. Cream together the butter and brown sugar in a bowl till light and fluffy. Add the tahini and beat well.
3. Add one egg at a time and beat till well combined. Add vanilla essence and mix well.
4. Combine the semolina, coconut, salt, baking powder and one tablespoon sesame seeds in another bowl and mix well.
5. Add half the semolina mixture to the creamed butter-sugar mixture and fold well. Add the rose water, coconut milk and the remaining semolina mixture and mix well.
6. Pour the prepared mixture into the prepared cake tin, sprinkle remaining sesame seeds, cover with a cling film and refrigerate for four hours.
7. Preheat oven at 180º C.
8. Remove the cling film, put the tin in the preheated oven and bake for forty five to fifty minutes. Remove from oven, cool and demould.
9. Slice and serve.

Nutrition Info