Coca de Llanda - Traditional Spanish Sponge Cake

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 4 large eggs 4 large eggs
• 1/2 cup (120ml) extra virgin olive oil 1/2 cup (120ml) extra virgin olive oil
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• 1 tablespoon lemon zest 1 tablespoon lemon zest
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 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

1. 1.
   Preheat the oven to 180°C (350°F) and grease a rectangular cake mold.
2. 2.
   In a large mixing bowl, whisk together the eggs and sugar until light and fluffy.
3. 3.
   Gradually add the olive oil and milk, whisking continuously until well combined.
4. 4.
   Sift the flour, baking powder, cinnamon, and salt into the wet ingredients.
5. 5.
   Add the lemon zest and gently fold the mixture until just combined.
6. 6.
   Pour the batter into the prepared cake mold and smooth the top with a spatula.
7. 7.
   Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
8. 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.
9. 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.