Alberto Alberto

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Recipe of Coca Boba or Coca de Llanda

Coca Boba or Coca de Llanda

20 mins
55 mins
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This cake is a pleasure for the palate and for the senses. It has a flavor so traditional, so homemade, as always, that there is no excuse to say no. This is pure traditional pastry and I doubt that there is someone who does not like it. This coca is typical of the Valencian Community.
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5 portions
  • 2 cups natural yogurt, sugarfree
  • 5 eggs
  • 2 tablespoons pumpkin, crystallized or angel hair
  • 165 grams almond, milled
  • 1 tablespoon lemon zest, to taste
  • 16 grams baking soda
  • 3 cups flour
  • 2 cups sugar
  • 1 cup olive oil


We preheat the oven to 180ºC.
Separate the whites from the yolks. Mix the yoghurt with the yolks and sugar until they are well integrated.
Now we add the angel hair, the ground almonds, the lemon zest, the oil and the flour and the sifted baking powder to that mixture and stir well, just enough so that the mixture is homogeneous.
Beat the egg whites until stiff and, when they are ready, we integrate the mixture of the other ingredients based on enveloping movements with a spatula.
When everything is well mixed, put the dough in the aluminum mold and, before putting it in the oven, sprinkle generously with sugar and cinnamon.
We put in the oven for 45-50 min or until the stick with a stick comes out clean.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Maya Starchild
28/04/2020 10:42:01
I tried several recipes for this delicious cake I tasted on a trip to Valencia. This one is amazing. Because we do not have crystallized pumpkin where I live I used crystallized ginger. It is so good my family and I cannot stop eating it!

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