Ingredients with Measurements:
- 1 cup of almond flour
- 1 cup of all-purpose flour
- 1 cup of coconut milk
- 1 cup of sugar
- 1 cup of clarified butter (ghee)
- 8 egg yolks
- 1 teaspoon of cardamom powder
- 1 teaspoon of vanilla extract
- Pinch of salt
Special equipment needed:
- 9-inch cake pan
- Blender or food processor
- Mixing bowls
- Whisk
- Spatula
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a blender or food processor, blend the almond flour and all-purpose flour together until well combined.
3. In a mixing bowl, whisk the egg yolks until they become light and frothy.
4. Add the sugar to the egg yolks and whisk until the sugar is dissolved.
5. Add the coconut milk, clarified butter, cardamom powder, vanilla extract, and salt to the egg yolk mixture and whisk until well combined.
6. Gradually add the flour mixture to the egg yolk mixture, whisking continuously until the batter is smooth and free of lumps.
7. Grease the cake pan with clarified butter and pour a thin layer of batter into the pan.
8. Bake the first layer for 10-12 minutes or until the top is golden brown.
9. Remove the pan from the oven and pour another thin layer of batter over the first layer.
10. Bake the second layer for 10-12 minutes or until the top is golden brown.
11. Repeat the process until all the batter has been used, making sure to bake each layer until golden brown.
12. Once all the layers have been baked, let the bebinca cool to room temperature.
13. Cut the bebinca into slices and serve.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
350°F
Serving size:
8-10 slices
Nutritional information:
Calories per serving: 450
Fat: 30g
Carbohydrates: 40g
Protein: 6g
Substitutions for ingredients:
- Almond flour can be substituted with cashew flour or hazelnut flour.
- All-purpose flour can be substituted with gluten-free flour.
- Coconut milk can be substituted with whole milk or heavy cream.
- Clarified butter can be substituted with regular butter or vegetable oil.
- Cardamom powder can be substituted with cinnamon powder or nutmeg powder.
Variations:
- Add chopped almonds or pistachios to the batter for added texture.
- Add saffron strands to the batter for a unique flavor and color.
- Substitute the vanilla extract with rose water for a floral flavor.
Tips and tricks:
- Make sure to whisk the egg yolks until they become light and frothy to ensure a light and fluffy bebinca.
- Pour each layer of batter slowly and evenly to ensure even baking.
- Let the bebinca cool completely before slicing to ensure clean slices.
Storage instructions:
- Store the bebinca in an airtight container at room temperature for up to 3 days.
- To freeze, wrap the bebinca in plastic wrap and store in the freezer for up to 1 month.
Reheating instructions:
- To reheat, place the bebinca in a preheated oven at 350°F for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the bebinca with a dollop of whipped cream or vanilla ice cream.
- Dust the top of the bebinca with powdered sugar or cinnamon powder.
- Garnish with sliced almonds or pistachios.
Pairings:
- Serve the bebinca with a cup of hot chai tea or coffee.
Suggested side dishes:
- Fresh fruit salad
- Mango lassi
- Coconut rice
Troubleshooting advice:
- If the bebinca is not cooking evenly, adjust the oven temperature or rotate the pan halfway through baking.
- If the bebinca is too dry, add more coconut milk or clarified butter to the batter.
- If the bebinca is too wet, add more flour to the batter.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the bebinca in an airtight container to prevent contamination.
Food history:
- Bebinca is a traditional dessert from Goa, India, and is typically served during special occasions such as weddings and festivals.
Flavor profiles:
- Almond bebinca has a nutty flavor with hints of cardamom and vanilla.
Serving suggestions:
- Serve the bebinca as a dessert after a traditional Indian meal.
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Region: Goan