Few cakes say “Valencia” quite like coca de llanda. Simple, fluffy and dusted generously with sugar. This tasty tray-bake has filled kitchens with the smell of lemon and fresh sponge for generations.
Known locally as coca boba, coca mal feta or coca de mida, it began life not in fancy pastry shops but in family kitchens, made with basic ingredients most households already had to hand.
Its name comes from the traditional rectangular tin tray, or “llanda”, used to bake it. The result is rustic, slightly uneven and completely irresistible.
Crisp and sugary on top, soft and airy inside, coca de llanda is the sort of cake that disappears suspiciously fast alongside coffee, horchata or a cold glass of milk.
And the best part? It is incredibly easy to make at home.
Traditional Coca de Llanda Recipe
Ingredients
- 3 eggs
- 350g sugar, plus extra for sprinkling
- Zest of 1 lemon
- 220ml sunflower oil
- 500ml milk
- 500g plain flour
- 1 sachet bicarbonate raising agent (around 3.3g)
- 1 sachet tartaric and malic acid raising agent (around 2.2g)
You can also use one sachet of baking powder instead.
Method
Preheat the oven to 180°C with heat above and below.
Beat the eggs and sugar together until the mixture doubles in volume and becomes pale and fluffy.
Add the lemon zest, sunflower oil and milk, mixing well.
Sift the flour together with the raising agents, then slowly fold it into the mixture until smooth and lump-free.
Line a rectangular baking tray, roughly 25x30cm, with baking paper, including the sides.
Pour in the batter and spread evenly.
Bake for around 30 minutes until golden on top and cooked through. Test with a skewer or knife. If it comes out clean, it is ready.
Remove from the oven, sprinkle generously with sugar and allow to cool slightly before serving.
Easy variations to try
One of the reasons coca de llanda remains so popular is how easily it adapts to different flavours.
Pear and anise version
Add:
- 1 or 2 Conference pears, sliced thinly
- 60ml anise liqueur
- 440ml milk instead of 500ml
Arrange the pear slices on top before baking and sprinkle with sugar for an extra crunchy finish.
Apple and almond version
Add:
- 2 apples, peeled and chopped
- A handful of whole peeled almonds
Scatter across the top of the batter before baking for a more rustic, autumn-style version.
