Landa coca is a typical well -known Valencia sweet throughout the country. It is also known as coca dumb or coca bad feta, but the most common is to find it under the name coca de londa. This coca is cooked in a rectangular and low -edge tin tray, which gives name to the sweet, since Landa in Valencian means can. This type of cocas has many variations, since in each house they have their recipe. It is a simple coca, but it serves as a basis for coca with fruits, chocolate, orange, etc. It is very tender and is very spongy, so it is one of the most appreciated sweets of Valencian cuisine. To get this fluffiness, gas is used, although if you do not get it you can use chemical yeast instead. Do you want to try it? In recipes, we show you how to make Valencian londa coca or coca bad feta following the original recipe. You will see that in just 30 minutes you will have a delicious and ideal coca for the whole family.
| 🚻 4 Diners | 🕘 45m | 🍵 Breakfast | 🤯 Disturbance Very Low |
| Ingredients to make Valencian londa coca: |
| 3 eggs 150 grams of sugar (¾ cup) 200 milliliters of milk 100 milliliters of sunflower oil or soft olive 250 grams of wheat flour 2 soda envelopes (5 g over) 1 tablespoon of cinnamon powder 1 tablespoon of sugar |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in spring-summer, |
Ingredients to make Valencian londa coca:
1. To start with the original recipe coca recipe, preheat the oven at 180 ºC with heat up and down. Made this, beat the eggs with sugar, preferably with an electric whistle.
2. Add the lemon zest and oil and mix. Add the milk and mix again until everything is well integrated.
3. Mix the soda with the flour. If you do not get soda, remember that you can replace it with chemical yeast (baking powder), maintaining the same amount.
4. To incorporate the flour into the mixture use a strainer, so you will sift it and the londa coca will be with a softer and more spongy texture. Take it by making enveloping movements and let the dough rest 5 minutes.
5. Prepare the mold. Remember that Valenciana or Coca Mal Feta coca is characterized by cooking in a canning tray, so you don need a specific mold. If you do not have a specific can, use the baked tray you have. Ours is 20 x 30 cm. Spread the tray with butter and form it with baking paper.
6. incorporates the entire dough into the mold and sprinkled 1-2 tablespoons of grain sugar and another cinnamon throughout the surface of the dough. Enter the tray into the oven into the central part and let the londa coca bake for 20 minutes.
7. When you see that it is ready, click the center with a stick and check if it is dry. If you have no mass remains, you can turn out the oven, but if you still get wet, you will have to leave it a few more minutes. Ours took 30 minutes to cook. Let it cool and unmold carefully.
8. The Valencian londa coca must be tender and spongy, as seen in the image. It is perfect for breakfast or snack, you will enchant all your guests!
