I needed a cake to finish a paella dinner, so I searched for something Spanish. I found a whole class of citrus and olive oil cakes (Spanish cooking doesn't use a lot of butter), so I picked this easy Coca de Llanda version from Valencia.
2 c Sugar
1 c light olive oil
1 c Milk
3 c Flour
1⁄2 t Baking Soda
1⁄2 t Baking Powder
1 Lemon (Zest and juice)
1⁄2 t Vanilla extract
2 T Granulated Sugar
- Preheat oven to 350.
- Butter a 9" x 13" cake pan and then line it with parchment paper that comes up over the long sides. This will enable you to lift the cake out of the pan without ruining the classic flaky top.
- In a mixer, beat eggs until light and then add the sugar.
- Add the milk and the olive oil.
- Mix the baking powder and baking soda into the flour, then add the flour mixture to the egg mixture.
- Add the lemon zest and juice, and the vanilla extract.
- Pour into the cake pan and sprinkle the granulated sugar. This will form the characteristic flaky top of the cake.
- Bake at 350 for 40 minutes, or until done.
A Llanda is a rectangular cake pan. The most common size in the US is 9x13 inches, which is fine for this recipe. I used a 9-inch square pan and it was too small.