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Bebinca Cake
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- Preparation and cooking time
- Prep:
- Cook:
- A challenge
- Makes 16 layers
Traditional Goan Dessert usually made at Easter or for celebrations normally consisting of sixteen layers of cake batter made with coconut milk, egg yolks, ghee and flour.
Ingredients
- 600 ml (1 and 1/2 tins) coconut milk
- 250 gm plain flour
- 500 gm sugar
- 5 gm (1 teaspoon) grated nutmeg
- 12 egg yolks
- 1 and 1/2 cups ghee (clarified butter)
Method
- STEP 1Mix the coconut milk,sugar and nutmeg and add to the beaten egg yolks and make a batter. Slowly add the flour making sure there are no lumps.
- STEP 2Grease an oven proof deep sided dish with a spoonful of ghee, pour 75 ml of batter (or enough to be a 1/2 cm deep) into the dish and spread evenly. Place under a grill until golden brown.
- STEP 3Remove from under the grill and immediately add another tablespoonful of ghee on top of the previous layer.
- STEP 4Now pour another layer of batter of the same thickness as the previous one. Cook under the grill till golden.
- STEP 5Bake and repeat this until all the batter is used up (traditionally sixteen layers but do what you can).Finishing with a top layer of ghee.
- STEP 6Turn out the bebinca onto a wire rack. Cool and cut into slices before serving.
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