Coca de Pasas y Nueces (Raisin and Walnut Cake)
A specialty of València, not sure what the Horno Heladeria recipe is but we tried this version and another without brandy and spice and they were both delicious – enjoy with a glass of sherry or a cup of tea….
PREP TIME
50
MINUTES
COOKING TIME
30
MINUTES
Ingredients
80g milk
80g water
25g fresh yeast
30g honey
2 eggs
35g sunflower oil
500g strong white flour
100-150g granulated sugar
zest of 1 orange
pinch of salt
1 tsp mixed spice (optional)
100g raisins
50g brandy
75g fresh walnuts, chopped
Method
Soak the raisins in the brandy overnight.
Next day, in a saucepan, gently warm the milk, water and honey. Transfer to a Pyrex jug and add the fresh yeast. Allow to sponge for 3-4 minutes until it appears active.
Whisk the eggs and oil in a separate bowl.
Add all the dry ingredients except the raisins, brandy and walnuts to a bowl.
Once the yeast is ready, mix all the wet ingredients with the dry ingredients to make a dough. Knead for 10 minutes, then add in the raisins, brandy and walnuts and knead gently to combine.
Pop into a clean bowl, cover and allow to rise in your kitchen until the dough has doubled in size.
‘Knock back’ and divide into four portions (260-270g balls), allow to rest for 4-5 minutes. Shape into 15cm rounds x 1 1/2 cm thick approx. Transfer to a baking tray lined with parchment paper. (In Spain, the coca’s are baked on a disc of rice paper). Allow to prove for about an hour.
Preheat the oven to 170°C/Gas Mark 3.
When ready to bake, brush lightly with egg wash. Arrange 6-8 walnut halves on top, slightly pushed into the dough and sprinkle with granulated sugar.
Bake in the preheated oven for 25-30 minutes approx. until pale golden and slightly crunchy. Cool on a wire rack.
