Coca Boba or Coca de Llanda

This cake is a true delight for the palate and the senses. It has such a traditional, homemade, timeless flavor that there is no excuse to say no to it. This is pure traditional pastry, and I doubt there is anyone who wouldn't like it. This coca is typical of the Valencian Community.
Ingredients
5
Servings
  • 2 cups plain yogurt, without sugar
  • 5 eggs
  • 2 tablespoons pumpkin, crystallized or angel hair
  • 165 grams almonds, ground
  • 1 tablespoon lime zest, to taste
  • 16 grams baking powder
  • 3 cups flour
  • 2 cups sugar
  • 1 cup olive oil
Preparation
20 mins
55 mins
Low
  • Preheat the oven to 180ºC.
  • Separate the egg whites from the yolks. Mix the yoghurt with the yolks and the sugar until well combined.
  • Now add to that mixture the angel hair, the ground almond, the lemon zest, the oil, and the sifted flour and baking powder, and mix well just until the mixture is homogeneous.
  • Beat the egg whites until stiff peaks form, and when they are ready, gently fold in the mixture of the other ingredients using a spatula.
  • Once everything is well mixed, pour the batter into the aluminum mold and, before placing it in the oven, generously sprinkle with sugar and cinnamon.
  • Bake in the oven for 45-50 minutes or until a toothpick inserted comes out clean.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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