Spanish cuisine · Breakfast & Eggs

Coca de Llanda

Valencian sheet cake with olive oil and lemon, thickly topped with cinnamon sugar and baked moist.

Ingredients · for 8 servings

• 4 eggs
• 250 g sugar
• 200 ml olive oil
• 200 ml milk
• 350 g flour
• 1 packet baking powder
• 1 organic lemon (zest)
• 1 pinch salt
• 3 tbsp sugar for sprinkling
• 1 tsp cinnamon

Instructions

1. Preheat the oven to 180°C top/bottom heat and line a deep baking tray of about 30 × 20 cm with parchment paper.
2. Beat the eggs with the sugar for 5 min until foamy, until the mixture is noticeably paler and thicker, then slowly pour in the olive oil and milk.
3. Stir in the finely grated lemon zest and the salt, sift the flour with the baking powder over it and mix briefly into a smooth, runny batter.
4. Pour the batter onto the tray and spread evenly to about 2 cm high with a spatula so the cake bakes evenly throughout.
5. Mix the 3 tbsp sugar with the cinnamon and sprinkle thickly over the entire surface – this becomes the typical crispy crust while baking.
6. Bake the cake for 30–35 min until the surface is deep caramel-colored and a skewer comes out clean; let cool on the tray and cut into squares.