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–+ servings

Goan layer cake

This layer cake, bebinca, is a splendid example of the Portuguese bakers’ legacy to Indian cuisine. Surprisingly light and delicate.
a portuguese layer cake, with a single serve in forground
prepare: 20 minutes
cook: 1 hour 15 minutes
total time: 1 hour 35 minutes
difficulty: complex
yield: 9 servings
calories: 968 kcal
diet: gluten free
cuisine: goan, Indian

ingredients

  • 10 green cardamom pods
  • 1 kg jaggery - crumbled
  • 750 ml thick coconut milk
  • 20 egg yolks
  • 100 g rice flour
  • ¼ nutmeg - grated
  • 250 g unsalted butter - melted

to serve

  • 50 g almonds - slivered

instructions

  • Pre-heat the oven to 200C. Only use the top element and do not use any fan assistance.
  • Open the cardamom pods and remove the seeds. Grind the seeds to a coarse powder. Set aside.
  • In a large bowl, mix the jaggery with the coconut milk until it is dissolved.
  • Beat the egg yolks until creamy, then add the rice flour. Mix thoroughly until the mixture is smooth.
  • Add the egg yolks and flour to the mixture of coconut milk and sugar. Add the nutmeg and cardamom. Mix well to make a smooth batter.
  • Put one tablespoon of melted butter In a deep baking pan, about 22cm in diameter and place it under the grill. When it is hot, take it out and pour enough batter into the pan to cover the bottom to the depth of about 1cm.
  • Put in the oven, on the top shelf, for about 10 minutes and let it cook until the top is deep brown in colour. Remove, brush melted butter over the cooked layer ,then put back in the oven for another minute.
  • Remove from oven and pour enough batter to cover the first layer to a depth of about ½ cm. Place back in the oven and cook for eight minutes, or until top is dark golden brown. Remove, brush top with butter, then return to the oven for another minute.
  • Repeat this process until all the batter and melted butter have been used up. Make sure each layer of batter after the first is the same thickness. Traditionally, bebinca has seven layers. The final layer should be just melted butter.
  • Remove from oven and allow to completely cool.

to serve

  • When cool, turn out on to a plate, putting the first, thicker layer on top. Decorate with the almond slivers and serve.

notes

  • The cooking times for each layer are given as a guide only. Depending on the efficiency of your oven, and how close to the element your cake can be placed will determine the actual cooking time. You can use a skewer to test – you want the layer just cooked enough, with a golden to deep brown top.
  • Take care not to allow the top of the each layer to burn.
  • We cut our bebinca into a square, by removing each of the curved edges. This square is then cut into nine portions.

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nutrition

Serving: 125 g | Calories: 968 kcal | Carbohydrates: 110 g | Protein: 10 g | Fat: 53 g | Saturated Fat: 34 g | Cholesterol: 493 mg | Sodium: 33 mg | Potassium: 306 mg | Fiber: 1 g | Sugar: 95 g | Vitamin A: 1270 IU | Vitamin C: 1.3 mg | Calcium: 128 mg | Iron: 5.3 mg