Welcome to Paulina Kitchen! Today we are going to talk about Coca de Londa , a jewel of Valencian pastry that is done with love and tradition.
In this note we are going to talk about this sweet wonder, we are going to tell you where it comes from, why it has that particular name and, most importantly, how to prepare it to make the Valencian coca that the grandmothers did (those of you or the lent, but abilities at last).
This recipe has no rare turns, it does not need a state -of -the -art blender or strange ingredients. What he does need is love and follow some key tips for the coca recipe to get spongy, brown and with that homemade flavor we love. Forward!
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About londa coca
Landa coca is one of those biscuits that, although it seems simple, has personality. What distinguishes it, apart from its soft flavor and spongy texture, is the way in which it is baked: in a "londa" , a kind of rectangular tray or metallic mold that gives it its name. But do not worry, if they do not have a wire at home, any rectangular source serves.
This Landa cake is very typical in the Valencian Community, especially in the area of Alicante and Valencia. It is that cake that appears in snacks, breakfasts or when someone gets home without warning and something must be improvised to accompany the coffee. It's like the sympathetic aunt of cakes: he always is, he always likes it.
The best thing is that it has a very versatile base : it can be put by lemon or orange zest, cinnamon, sugar above, or even chocolate pieces or nuts if we are in creative mode. But the classic version, that which conquers anyone, is what we are going to teach in this note.
Grandma's Valencian Landa Coca
Grandma's Valencian coca is not any recipe, it is a legacy. Many times it is transmitted from generation to generation, to pure eye and with measures such as "a cup of the greats" or "whatever you grab with three fingers." Of course, the result is always the same: a damp cake, high and with a flavor that transports directly to childhood.
The grandmother's version usually has a lemon zest, a lot of sugar sprinkled above (which is caramelized a little in the oven) and that touch that only gives the experience. But calm, which can also achieve something very similar even if we don't have grandchildren.
Coca in Londa: Why is it called that?
The word "londa" comes from the Valencian and refers to the rectangular metal mold where this cake is traditionally baked. So when we talk about Coca in Landa , we are basically saying "tray cake . Simple, direct and to the grain. No pompous names or unnecessary sophistications.
In fact, this way of baking is what gives that particular texture to the londa cake : lower than a classic cake , but taller than cookies . With barely golden edges and an interior that is pure care.
7 Characteristics of the coca de londa recipe
- Spongy but firm texture: it is not an airy cake that gets rid of looking at it, nor a stone that needs double coffee to go down. It is the right point between spongy and compact . A crumb that endures getting wet in milk but does not get rid of the hands.
- Soft and homemade taste: no artificial flavors or rare mixtures. The secret of flavor of the coca of londa is in the simple: eggs, sugar, lemon zest and a good tablespoon of love. That which leads us directly to grandmother's kitchen.
- Sugar and cinnamon coast: It is its distinctive seal. That golden and crispy layer that is formed by sprinkling sugar above the coca of londa before baking. A magical touch that makes the simple unforgettable.
- Baked in tray (the famous "londa"): Landa coca is not a high sponge cake, but rather short and rectangular, thanks to being baked in a metal tray that distributes heat evenly. And if they don't have londa, as we said before, don't worry: any rectangular source can walk well.
- Total versatility: Although the classic recipe is unbeatable, Landa coca admits variants: coca recipe with yogurt , with orange zest, with chocolate sparks or nuts.
- Suitable for rookies and experts: it is so easy to make even the one that never lit the oven can prepare it without dramas. classic recipe charm that the most experienced know how to perfect with small truquitos.
- Ideal for any time of the day: breakfast, snack, dessert , night craving ... it always looks good. You do not need a special event. It is the recipe of "because yes", and that's why you want so much.
- Good conservation once ready can be maintained for 3 or 4 days in a hermetic container.
Coca de londa recipe with yogurt
If you want an even easier version and a more modern tad, you can try the coca recipe with yogurt . Here the yogurt replaces part of the milk and brings an incredible softness. In addition, it allows it to be even more wet and can be better preserved for a few days.
Only the milk is changed to a natural or lemon yogurt , and ready the chicken. Well, londa coca. The taste is practically the same, but with a more creamy and light . Ideal if they are looking for something with more tender texture.
8 keys to prepare an authentic Valencian coca
- Egg at room temperature: it seems a detail, but it makes a difference. Cold egg ice cream does not beat the same as good and that affects spongy.
- Beat the eggs well with the sugar: do not hurry. The more aerated, the louder and londa coca will be high.
- Using soft, never intense olive oil : that of sunflower or corn is ideal because it does not steal prominence to the flavor of the cake. Virgin olive oil is left for salad.
- Fresh zest, not artificial essence: the skin of lemon or orange (without the white part) gives it that perfume that makes salivate barely leaves the oven.
- Common flour, but sifted: although there is no need for pastry flour, it is key to sift it so that there are no lumps and the mixture of the londa coca is lighter and airy.
- Do not open the oven early: this is the classic error. If it opens before 30 minutes, the cake goes down and there is no turning back.
- Try sticks, but without obsessing: by clicking the coca of londa, the stick has to leave dry. If you still have remains, you leave a few more minutes. But do not pass, that Dry loses grace.
- Let cool before cutting (even if it costs): yes, the smell is irresistible. But if it cuts hot, everything breaks. Wait a few minutes and see how it is allowed to cut into beautiful portions and even.
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Landa coca recipe
Yields: 8-10 portions
Preparation time: 1 hour
Ingredients
- 3 big eggs
- 250 g of sugar
- 250 ml of whole milk (or 125 ml of yogurt + 125 ml of milk, for yogurt version)
- 250 ml of sunflower oil or soft oil
- 1 lemon zest
- 1 on chemical yeast (baking powder, 16 g)
- 400 g of common wheat flour
- 1 pinch of salt
- Cinnamon and extra sugar to sprinkle above
How to make step -by -step coca
- Preheat the oven to 180 ºC with heat up and down.
- In a large bowl, beat the eggs with the sugar until the mixture is very foamy and clear. By hand or blender.
- Add the oil, milk (or yogurt and milk mixture) and lemon zest. Mix well to integrate.
- Sample the flour with the yeast and add to the mixture along with the pinch of salt. Integrate with soft and enveloping movements, without beating in excess.
- Pour the dough into a rectangular tray (llanda type) previously greased or with baking paper. Level the surface with a spatula.
- Sprinkle generously with a mixture of sugar and cinnamon above.
- Bake for 35-40 minutes, without opening the oven before 30 minutes. Insert a stick into the center: If it comes out clean, the coca is ready.
- Take out, let the coca cool and cut into generous portions.
