cornmeal and coconut rose water cakes

cornmeal and coconut rose water cakes | A Brown Table

Easter and Christmas were the two big family meals that I looked forward to every year. The food, it was all about the food. A large oval dining table filled with way too many dishes for one person to cook (the tasks were wisely divided between my aunts and mom by my grandma, I think this is also one of the wisest ways to use your children, as soon as they come of age make them help you in the kitchen. I eagerly await the day, I have mine and they come of age to help me clean peas from their pods).

This Easter, I decided to take my favorite Goan cake, yup y'all know how much I love this Ba'ath cake because I've done different versions of it...this time it's a cornmeal cake that's got the sweet and delicate flavor of rosewater with coconut. I made little individual cakes in my mini-cocottes but you can even make them cakes in a lined muffin pan just like you would cupcakes. Just make a note that the number of cakes will change depending on how big/small the muffin pans are.

Instead of using milk, I've used Califia Farm's unsweetened creamer. The results are pretty amazing, I find that it adds to the flavor of the cake, the coconut flavor pops out. The cornmeal gives this cake a granular yet soft texture, there's the sweetness of the corn mixed in with the coconut flakes and rosewater. I mean honestly, this couldn't get any better and even if you don't celebrate Easter, you should still make this cake to welcome spring!

cornmeal and coconut rose water cakes | A Brown Table
cornmeal and coconut rose water cakes | A Brown Table
cornmeal and coconut rose water cakes | A Brown Table

Here are some of my kitchen tips that you might find useful when preparing the cakes;

  • I'm using coconut oil instead of butter in this cake batter. I amplifies the fragrance of the coconut in the cake but coconut oil's shelf life decreases after baking so I wrap and refrigerate the individual cakes in clingfilm for up to 4 days. You can warm these cakes up at 30 seconds on low power in the microwave if you prefer them warm.
  • I use cast iron mini-cocottes but as I mention above, muffin pans will work too, just remember the number of cakes will change depending on the size of the muffin pan. 
  • Don't use rosewater that's too old, it loses it's intensity and always store it tight in the refrigerator once you open it. 
cornmeal and coconut rose water cakes | A Brown Table

cornmeal and coconut rosewater cakes

yields: 6 individual cakes

ingredients

150gm coconut oil + a little extra for greasing the cake pan

1 cup califia creamer unsweetened almond milk

1 cup(81g) cup unsweetened shredded coconut (I used desiccated)

2 cups(282gm) cornmeal

1/2 teaspoon fine grain sea salt

2 teaspoons baking powder

1cup (200g) superfine sugar

3 large eggs, cold

1/4 cup coconut cream

1 tablespoon rose water

1. Place a wire rack at midlevel and preheat the oven to 350F. Grease 6 mini-cocottes with a little coconut oil and keep aside. Place the creamer in small thick bottomed saucepan. Heat on medium-low heat until warm for about 3 to 4 minutes. Remove from stove and add the coconut, stir with a silicone spatula and allow to steep for 20 minutes. 

2. In a medium size mixing bowl, dry whisk the cornmeal, salt and baking powder. Keep aside.

3. Attach the whisk to the stand mixer and in the bowl of a standmixer whisk the sugar and eggs for about 4 to 5 minutes until pale yellow on medium speed. Reduce the speed to low and add the coconut oil, cream and rose water and mix for about 1 minute until combined. Remove the whisk and replace with the paddle attachment.  Combine the ingredients on medium-low speed until completely combined. Divide the batter equally between the 6 greased mini-cocottes and place them on lined baking sheet. Bake in the preheated oven for about 30 minutes, turning them halfway through. The cakes will be lightly golden brown in color when done and firm to touch, a skewer should come out clean when inserted through the center of the cake. Remove the cakes from the oven and allow to cool on a wire rack for about 60 minutes before serving. Serve the cakes lukewarm in the min-cocottes or un-mold the cooled cakes using a blunt knife by running it between the edges of the cake and the mini-cocottes. The cakes can also be served cool at room temperature.

Disclaimer: This post is sponsored by Califia Farms. However, all opinions expressed are solely my own.