Cocas can be sweet or savoury, or a combination of the two and are eaten on special occasions such as Sant Joan and Sant Pere. Here we have adapted a recipe from a pastry chef that was shown on Catalan television recently, the texture reminds me of bread and butter pudding. Each region has its favourite cocas and this one comes from the south of Catalonia. It is a version that is easy to make and delicious, in cost conscious times!
Ingredients (for approx 6 servings):
For the first steps:
1 expresso cup olive oil
1 cup sugar
1 cup milk
1 1/2 tablespoons bicarbonate of soda
350g white flour
zest of 2 lemons
ground cinnamon to taste
4 granny smith apples ( or other acidic apple)
70g sugar olive oil
In a bowl, place the eggs, cup of sugar, milk, 2 pinches lemon zest, expresso cup of olive oil and a decent pinch of cinnamon. Fold the ingredients together with a plastic spatula until blended. Next, add the bicarbonate of soda and the flour and mix well.
Note: Don´t worry if the mixture looks lumpy at this point, once mixed well it will have a smoother texture; It should pour easily without being too runny.
Line a rectangular cake tin with baking parchment and pour in the mixture and spread evenly. Take a handful of sugar and sprinkle generously over the mix, then take half the lemon zest and sprinkle evenly. If you want to add more cinnamon you can add a pinch or two at this point.
De-core the apples, do not peel , cut into quarters and then halve the quarters. Cover the mixture with the apple pieces with the peel face-up. Then sprinkle the rest of the sugar, lemon zest and cinnamon if desired. Finally, drizzle olive oil, avoiding the edges.
Tip: Drizzle in a rectangle first, then lengthways and after widthways.
Place in the oven for 30minutes at 180º.