Recipe: “Coca de llanda” (Tray cake)
   18/09/2019 22:35:51     Recetas    0 Comments
Recipe: “Coca de llanda” (Tray cake)

If there is a typical Valencian snack it is, without a doubt, the “coca of llanda”. It is a very typical dessert throughout the entire Valencian community, almost as much as a good orange fresh from the tree, which receives different names according to the area in which you are. Thus, in Castellón it is known as coca "mal feta" (badly made), or coca boba (dummy cake) in Alicante.

Here at home we have always called it "llanda" that literally translates to tray. It receives this name due to the container in which it is baked, a rectangular metal mold about 3cm high.

This is a very simple recipe, which is lightly versioned by each person who bakes it, adding their personal touch. For this reason it is very common to use it as a base for other cakes or biscuits. In our case, as you can imagine, it serves as the basis for preparing a very good orange sponge cake.

Without further ado, we leave you with the list of ingredients and the steps to follow.

Ingredients:

  • 250 gr of sugar.
  • 275 gr of flour.
  • 3 eggs.
  • 125 ml of oil
  • 125 ml of milk
  • Lemon zest (1/2 tablespoon)
  • 1 envelope (16 gr) chemical yeast. You can also use 3 envelopes of gasifiers (blue and white envelope).
  • Ground cinnamon.
  • A little sugar to sprinkle on top.

The first thing we have to do is preheat the oven to 180ºC.

Then, we beat the eggs well until they double their volume and clear. Once we have the eggs well beaten, we add the rest of the ingredients integrating them well in the mixture: first the sugar, followed by the oil, the milk and the lemon zest. Finally sift flour and chemical yeast little by little. Beat everything well until you get a homogeneous dough without lumps.

To finish, we just have to pour the dough into our “llanda” previously greased with a little oil or lined with baking paper. Before baking, mix some sugar with ground cinnamon and sprinkle it over the dough.

40 minutes in the oven and the coca is ready. (The time will depend on the thickness of the coca and the oven itself, so we recommend pricking it with a stick and if it comes out clean it means that the coca is completely baked.

Having added sugar and cinnamon on top will form a toast crust, looking at the color of it we can also know if the dough is cooked in its entirety.

 

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