![Coca de Llanda - Traditional Spanish Sponge Cake](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/coca-de-llanda-traditional-spanish-sponge-cake--3133f19e-45e4-4b50-8d46-79bf12b2d5fa.png)
Recipe
Coca de Llanda - Traditional Spanish Sponge Cake
Fluffy Delight: A Taste of Spain in Every Bite
4.7 out of 5
Indulge in the rich flavors of Spanish cuisine with this delightful Coca de Llanda recipe. This traditional Spanish sponge cake is a beloved dessert that showcases the essence of Spanish baking.
Metadata
Preparation time
15 minutes
Cooking time
30-35 minutes
Total time
45-50 minutes
Yields
8 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Nut-free, Soy-free, Peanut-free, Lactose-free
Allergens
Eggs, Wheat
Not suitable for
Vegan, Gluten-free, Dairy-free, Egg-free, Paleo
Ingredients
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2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
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1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
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4 large eggs 4 large eggs
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1/2 cup (120ml) extra virgin olive oil 1/2 cup (120ml) extra virgin olive oil
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1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
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1 tablespoon lemon zest 1 tablespoon lemon zest
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1 teaspoon baking powder 1 teaspoon baking powder
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1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
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Pinch of salt Pinch of salt
Nutrition
- Calories (kcal / KJ): 280 kcal / 1172 KJ
- Fat (total, saturated): 12g, 2g
- Carbohydrates (total, sugars): 39g, 24g
- Protein: 4g
- Fiber: 1g
- Salt: 0.1g
Preparation
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1.Preheat the oven to 180°C (350°F) and grease a rectangular cake mold.
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2.In a large mixing bowl, whisk together the eggs and sugar until light and fluffy.
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3.Gradually add the olive oil and milk, whisking continuously until well combined.
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4.Sift the flour, baking powder, cinnamon, and salt into the wet ingredients.
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5.Add the lemon zest and gently fold the mixture until just combined.
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6.Pour the batter into the prepared cake mold and smooth the top with a spatula.
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7.Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
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8.Remove from the oven and let the cake cool in the mold for 10 minutes before transferring to a wire rack to cool completely.
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9.Once cooled, slice the Coca de Llanda into squares and serve.
Treat your ingredients with care...
- Olive oil — Use extra virgin olive oil for its distinct flavor and richness.
- Lemon zest — Make sure to grate only the outer yellow part of the lemon, avoiding the bitter white pith.
Tips & Tricks
- For an extra touch of sweetness, dust the top of the cake with powdered sugar before serving.
- Serve the Coca de Llanda with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.
- To add a crunchy texture, sprinkle some slivered almonds on top of the cake batter before baking.
- Experiment with different citrus zests like orange or lime for a unique twist on the traditional recipe.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
Serving advice
Serve the Coca de Llanda as a delightful dessert after a Spanish-inspired meal. It pairs perfectly with a cup of coffee or a glass of sweet dessert wine.
Presentation advice
To enhance the presentation, dust the top of the cake with a light sprinkling of powdered sugar. Cut the Coca de Llanda into squares and serve on a decorative platter for an elegant touch.
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