Pumpkin coca
A true autumnal delight...
The pumpkin coca is a traditional sweet flatbread from the Valencian Community. Its star ingredient, the pumpkin, is a staple of autumn cuisine, celebrated for its versatility in both sweet and savory recipes.
This traditional pastry is typically baked in a shallow, rectangular tin locally known as a llanda, which is why this style of coca is traditionally kept relatively flat rather than rising too high.
Ingredients
- 300 g of pumpkin (puréed or roasted)
- 200 g of sugar
- 4 medium eggs
- 75 g of sunflower oil
- 300 g of all-purpose flour
- 1/2 packet of baking powder
- 150 g of shelled walnuts
- Optional: raisins
Preparation
- Preheat the oven to 180°C.
- Blend the pumpkin pulp (seeds removed) until it becomes a completely smooth, fine purée.
- In a large bowl, whisk the eggs and sugar together until the mixture is pale, thick, and creamy. Gradually fold in the sifted flour and baking powder, followed by the sunflower oil. Continue mixing until the batter is completely smooth and lump-free.
- Gently fold the pumpkin purée into the batter until fully integrated, then pour the mixture into a traditional rectangular llanda tin lined with parchment paper.
- Chop the walnuts slightly (or leave them whole, if preferred) and toss them in a little flour—this traditional baking trick prevents them from sinking to the bottom of the tin. Gently scatter the walnuts (and raisins, if using) over the top or fold them into the batter.
- Place the tin in the preheated oven and bake for 30 to 40 minutes, or until cooked through. To test for doneness, insert a toothpick or knife into the center; it should come out clean.
- Remove from the oven, place on a wire rack, and let it cool completely before slicing and serving.
