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Pumpkin Coca

coca-de-calabazaThis pumpkin coke has played me to repeat it twice this week, and it’s that is so good, juicy and so fluffy, that is to start eating and not being able to stop. So between breakfasts and snacks in 2 days we have it finiquitada.

Cocas with pumpkin are very typical of the Valencian Community, in fact the recipe is very similar to the coca de llanda, but cooked or roasted pumpkin is added to the dough. If you use cooked pumpkin make sure to drain it well.

You will see that it is super simple to do and it looks great. If you like nuts you can put some nuts on the surface of the coca before baking it.

Pumpkin Coca
Delicious coca typical of the Valencian Community.

Cuisine: Spanish
Type of recipe: dessert
Rations: 8-10
Preparation time:
Cooking time:
Total time:
  • 200 gr. cooked or roasted pumpkin
  • 200 gr. sugar
  • 2 eggs
  • 140 gr. sunflower oil
  • 200 gr. flour
  • 1 double sachet of raising
  • sugar and cinnamon for sprinkling
  • nuts (optional)
  1. Put the pumpkin and sugar into the jar and mix 1 minute at speed 6.
  2. Add eggs and oil and schedule 1 minute, speed 6.
  3. Add flour and white raising envelope. Mix 15 seconds at speed 5.
  4. Add the blue gasifier envelope and mix again 15 seconds at speed 5.
  5. Finish mixing with a spatula if necessary.
  6. Pour the mixture into a greased and floured pan or covered with vegetable paper.
  7. Sprinkle the surface with plenty of sugar and cinnamon to taste. If you want to put nuts, this is the time.
  8. Place in the preheated oven at 180ºC for 30-40 minutes. Check that it is well done by clicking it with a toothpick and checking that it comes out dry.

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