Coca De Llanda Recipe

This lemon and cinnamon cake is my ultimate go-to for a cozy afternoon treat because the combination of zesty lemon and warm cinnamon brings nostalgic vibes and fills my kitchen with the most inviting aroma. Plus, knowing that it pairs perfectly with any beverage makes it a versatile indulgence for spontaneous coffee catch-ups or quiet tea moments.

Coca de Llanda is a simple yet flavored sponge cake from Valencia that I can’t get enough of. It requires 3 large eggs, 250 grams of granulated sugar, and the zest of 1 lemon to achieve the lovely sweetness and citrus balance I adore.

To make it a little more special, I also add 1 tablespoon of cinnamon powder, which, along with the 250 milliliters of whole milk and 250 milliliters of sunflower oil (that’s a half cup less than a typical oil-and-milk sponge cake), makes for a delightfully moist cake that pairs perfectly with coffee.

Ingredients

Eggs offer an abundance of protein, which gives the cake its structure.

Sugar that has been granulated: Produces sweetness and generates a tender crumb.

Whole Milk: Contributes to the cake’s moisture and richness.

Sunflower oil: Retains cake moisture and softness; is composed of healthful fats.

Flour: Supplies the framework, is abundant in carbohydrates, and forms the foundation of the cake.

Leavening Agent: Baking Powder makes the cake rise perfectly.

Citrus aroma and flavor come from fresh lemon zest.

Cinnamon powder: Supplies warm, spicy notes and depth of flavor.

Ingredient Quantities

• 3 large eggs
• 250 grams granulated sugar
• 250 milliliters whole milk
• 250 milliliters sunflower oil
• 400 grams all-purpose flour
• 3/4 of a sachet (approximately 12 grams) of baking powder
• Zest of 1 lemon
• 1 tablespoon cinnamon powder
• Granulated sugar for sprinkling on top

Instructions

1. Set your oven to 180°C (about 350°F) to warm up. Take a baking sheet and place parchment paper inside it. This will be the pan in which the cake bakes.

2. In a large mixing bowl, use a hand or stand mixer to beat 3 large eggs with 250 grams of granulated sugar until they are light and fluffy.

3. Slowly incorporate into the egg mixture 250 milliliters of whole milk and 250 milliliters of sunflower oil, ensuring a thorough blend after each addition.

4. Sift together 400 grams of all-purpose flour and 3/4 sachet (approximately 12 grams) of baking powder into the wet ingredients and gently fold until smooth.

5. In the batter, add the zest of 1 lemon and 1 tablespoon of cinnamon powder, and stir gently to ensure even distribution.

6. Evenly distribute the batter in the greased baking pan, using a spatula, if necessary, to ensure an even distribution.

7. Sprinkle the batter generously with granulated sugar to form a sweet crust.

8. Put the pan in the preheated oven and bake for about 30–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

9. When the coca de llanda is done baking, take it from the oven and let it settle in the pan for around 10 minutes.

10. Let the cake cool completely on a wire rack before slicing and serving. It is as good with a cup of coffee as it is with tea. Enjoy this lovely, moist, and intensely fragrant cake whenever and with whichever beverage you please!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Hand mixer or stand mixer
6. Sifter
7. Spatula
8. Wire rack
9. Zester
10. Measuring cup
11. Measuring spoons
12. Toothpick

FAQ

• What is Coca de Llanda?– A traditional Spanish cake, known for its airy texture and simplicity, from the Valencia region, Coc de Llanda is often enjoyed as a snack or dessert.
• Can I use a different type of oil?– Yes, you can replace sunflower oil with any neutral-flavored oil such as canola or vegetable oil. Steer clear of using oils that are high in flavor, as they could negatively influence the cake’s taste.
• Is the lemon zest essential?The lemon zest gives the cake a bright, fresh, and aromatic flavor. It’s highly recommended, but you could just as easily omit it or substitute it with orange zest for a different citrus experience.
• How do I know when the cake is done?– A toothpick poked into the middle of the cake will come out clean when the cake is finished baking. Additionally, the top of the cake will be golden brown.
• Can I make this cake gluten-free?– Yes, you can replace the all-purpose flour with a gluten-free flour blend. However, the texture might vary slightly.
• What size pan should I use?To achieve the traditional thin cake, this recipe typically uses a rectangular baking dish about 30 cm x 20 cm (12 in x 8 in).

Substitutions and Variations

To replace granulated sugar, use the same amount of caster sugar or use 250 grams of honey (slightly adjust the amount of other liquids in the recipe if using honey).
For whole milk: Use the equivalent of almond milk or soy milk for a dairy-free substitution.
For sunflower oil: Use canola oil or light olive oil in the same amount as a substitute.
For every occasion, all-purpose flour: Use 400 grams of cake flour for a lighter texture, or 400 grams of a gluten-free flour blend for a gluten-free option.
For lemon zest: Use zest from an orange instead for a different citrus flavor.

Pro Tips

1. Room Temperature Ingredients Ensure that the eggs and milk are at room temperature before you begin mixing. This helps the ingredients blend more smoothly and can lead to a better texture in the finished cake.

2. Proper Folding Technique When incorporating the flour and baking powder into the wet ingredients, use a gentle folding technique with a spatula. Overmixing can lead to a dense cake, so aim for a just-combined batter.

3. Enhance with Vanilla Consider adding a teaspoon of vanilla extract for an extra layer of flavor that complements the lemon zest and cinnamon.

4. Lemon Zest Tip Use a microplane grater for the lemon zest, ensuring that you only grate the yellow part of the peel to avoid the bitter white pith.

5. Check for Doneness Even if the toothpick test indicates the cake is done, you can also lightly press the top—if it springs back, it’s ready. Baking times can vary slightly depending on your oven, so keep a close eye on it as it nears the end of the suggested baking time.