This classic French recipe gets its Goan touch from the coconut oil used. Unrefined cold pressed coconut oil has traditionally been used in goan cooking and adding it here gives this cake that nostalgic coconut aroma and moreish flavor quintessential to the authentic goan kitchen.
Ingredients
250g Maida
1 tbsp baking powder
3 large eggs
125 ml coconut oil***
150 ml milk +1 tblsp lime juice
salt for seasoning
2 tsps freshly ground black pepper
3 tblsps finely chopped curry
leaves or coriander
150 gms paneer/cheese, diced
100 gms chicken sausage / chorico*, diced
100 gms carrot, finely grated
1 stock cube, crumbled**
Sesame seeds for crunch
Method
Preheat the
oven to 180C and line a round 9 inch cake tin with baking paper. In a bowl, mix
together the maida, baking powder, veggies, herbs and sausages. In a separate
bowl, whisk the eggs until fluffy and pale in colour. Then gradually whisk in
the stock cube, oil and milk mixed with lime juice. Season with the salt and pepper.
Fold the flour mixture into the whisked liquid. Try not to over mix to avoid
the cake getting tough. Pour the batter into the prepared tin. Sprinkle with sesame seeds. Bake for 30-40
minutes or until a metal skewer inserted in the centre of the cake comes out
clean. Leave to cool in the tin. Slice and serve warm or at room temperature with a glass of chilled beer.
*For a vegetarian version substitute sausage with fresh peas or diced sautéed mushrooms
** A tablespoon or so of some balchao or cafreal masala that you have at hand is a flavorsome substitute for the stock cube and a means to vary the flavor profile of your savory cake.
*** You may substitute coconut oil with a vegetable oil or even melted butter if its hard to find.
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