It is one of the most traditional Valencian sweets for the afternoon snack. Its recipe, for its simplicity, has passed from grandmothers to mothers and daughters and its name comes from the “llanda”, a rectangular aluminium container where the coca is “llanda”, baked.
250 ml milk
125 ml smooth olive oil
150 grs of sugar
250 grs of flour
Grated lemon zest
4 sachets of soda or baking yeast
Mix sifted flour, sugar, lemon zest, soda or yeast and once mixed, add the 3 beaten egg yolks with the milk and the oil. Stir very well and mix until it forms a homogeneous and creamy mass.
In another bowl we whip the whites into stiff peaks and combine them with the previous mixture delicately (wraparound movements) to prevent the egg whites from collapsing. Then pour the blend into the tray lined with greased baking paper. Sprinkle over with a mixture of sugar and cinnamon.
Bake in a preheated oven to 180ºC for 20-25 minutes or until golden brown on top and pierce with a skewer, it should be dry on removal.
Text by: Carol Vegas @carolinavegaslife