Coca

Coca de Isla Cristina

The coca of Isla Cristina is a typical food of Andalusia Gastronomy but specifically of Huelva Gastronomy. This food is a typical dessert at Easter. Really this food is to Cataluña but due to immigration can also be seen in Huelva

Ingredients to based mass:
-75 D.C. of extra virgin olive oil
-75 D.C. white wine
-275 grams. Haricaman wheat flour
-1 tablespoon + 1 teaspoon sesame aniseed or anise
-1 egg
-a pinch of salt

Ingredients to beaten:
-4 eggs
-125 D.C. sunflower oil
-125 grams. sugar
-Zest of 1 lemon
-1 tablespoon cinnamon

Preparation to the mass:

1.-We heat the oil in a pan and fry slightly anise seeds and sesame seeds, and we quickly retreated.

2.-Put the flour in a bowl with a pinch of salt, stir and make a well in the center.

3.-Pour in the hollow, wine, oil with the seeds and egg.

4.-Knead with hands until dough is soft, smooth and comes away from the sides of the bowl.

5.-We covered a springform pan with baking paper and place the dough well extended, it does not stretch with the roller, as it works well with your hands. Prick the surface of the dough with a fork and sprinkle with sugar.

Preparation to beaten:

1.-We place all batter ingredients in the bowl of the mixer and beat well until blended, set aside.

2.-We preheat the oven to 170 degrees.

Preparation to coca:

1.-Put on the mass of the mold, a layer of angel hair, half of the can.

2.-Sprinkle with half of the almonds.

3.-Spread half of the batter.

4.-Put another layer of angel hair, and beaten almonds, sprinkle of sugar and whole almonds abundant or laminated to decorate.

5.-Bake at 170 degrees for 60 min. approx. until golden and if punctured with a skewer, it should come out clean.

6.-Unmold and cool on rack.

Questions

1.-Where is coca typical?

a)Jaén

b)Sevilla

c)Huelva

d)Córdoba

2.-When eating this food?

a)Christmas
b)Summer
c)Easter week
d)Winter

3.-Where is the origen of Coca?

a)Madrid

b)Cataluña

c)Aragón

d)Valencia

Sonia Aguilar

Juanmi Villegas

4ºB