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Coca de llanda
Coca de llanda: the Valencian lemon and oil sponge baked in a shallow tray
Every Valencian grandmother has a coca de llanda, a plain, fluffy sponge named after the shallow metal tray (llanda) it is baked in, and it turns up at breakfast, at afternoon merienda and in lunchboxes all over the Comunitat Valenciana. Sunflower oil and milk keep it moist for days, lemon zest perfumes it, and a sprinkle of cinnamon sugar on top bakes into a crackly crust. A common mistake is opening the oven in the first 25 minutes, which makes the middle sink. Chef's tip: let the batter rest for 10 minutes in the tin before it goes into the oven; the cinnamon sugar then sits on the surface instead of sinking in.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 12
Ingredients
- 3 eggsat room temperature
- 7 oz caster sugar
- 1 lemon zestfrom 1 unwaxed lemon
- ¾ cup milkwhole milk, or oat drink for dairy free
- ¾ cup sunflower oilplus a little for the tin
- 10 ½ oz plain flour
- 0.6 oz baking powderabout 4 tsp
- 1 pinch salt
For the top
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
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Method
0/7 doneStep 1: Heat the oven to 350°F (325°F fan). Oil a 30 x 20 cm tray tin and line the base with baking paper.
Step 2: Whisk 3 eggs, 7 oz caster sugar and 1 lemon zest with an electric whisk for 4 to 5 minutes, until pale, thick and doubled in volume; a trail from the whisk should sit on the surface for a moment.
5 minStep 3: With the whisk on low, pour in ¾ cup milk and then ¾ cup sunflower oil in a thin stream until combined.
Step 4: Sift 10 ½ oz plain flour, 0.6 oz baking powder and 1 pinch salt over the bowl and fold in with a spatula just until no dry flour shows. Pour into the tin and level.
Step 5: Mix 2 tbsp granulated sugar with 1 tsp ground cinnamon and scatter evenly over the batter. Leave to stand for 10 minutes.
10 minStep 6: Bake for 30 to 35 minutes, until risen, golden brown and a skewer pushed into the centre comes out clean. The top should spring back when lightly pressed.
33 minStep 7: Cool in the tin for 10 minutes, then lift out and cool on a rack. Cut into squares; it keeps for 3 days in an airtight tin.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 5 g
- Carbs
- 39 g
- Fat
- 18 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does coca de llanda take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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