Coca (pastry)

Coca is a very popular cake in Catalonia, which originally comes from the Balearic Islands and is therefore often referred to as Mallorcan pizza. A Coca always consists of a basic dough that can be prepared with or without yeast. The dough is then filled with vegetables, fish or meat. Just as one can not speak of the pizza, countless Coca- variations are prepared. There are hearty Cocas, Cocas with thick dough base, Cocas with wafer-thin pastry and sweet Cocas. Often a Coca is simply covered with the remains of the previous day. In contrast to the pizza can be found on a Coca however never cheese.

Some of the most famous and popular Cocas are:

  • Coca amb trempó, sheet cake with peppers, tomatoes and onions
  • Coca d' espinacs, sheet cakes with spinach
  • Coca amb pebres, sheet cake with red peppers and garlic
  • Coca amb pinxes, sheet cake with sardines
  • Coca amb sobrassada, sheet cake with Sobrassada

And sweet Cocas such as:

  • Coca de Sant Joan, to German locust cake is traditionally prepared for St. John's Eve and is occupied with candied fruit cake dough.
  • Coca de IIardons, a semolina cake that is baked at carnival time.

Swell

  • Manuel Vázquez Montalbán (2008). La cocina de los Mediterraneos ( Cataluña, Valencia y Baleares). Barcelona: Ediciones B. ISBN 84-9872-109-1.
  • Cake
  • Spanish Cuisine
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