Monday, March 21, 2011
Coca de Sant Joan
Viennese brownies, because her daughter asked me. So, over the phone, she gave me the recipe of this coca that she bakes in her home in Caracas.
The Black Swan—, I’m infatuated with the green fairy…
3 eggs, the yolks separated from the white
1 cup plus 2 Tbs. of granulated sugar
1/3 cup vegetable oil
1/3 cup milk
1 1/3 cup all purpose flour
½ Tsp. salt
1 tsp. baking powder
1 lemon zest
1 oz absinthe
½ cup pine nuts tossed with one Tbs.of flour
Have all the ingredients at room temperature. Preheat the oven to 350°F. Line a 6 by 9 inch glass baking mold with parchment paper. In a bowl, with an electric mixer beat the egg whites until they form peaks. Set aside. In another bowl, beat the eggs yolks with 1 cup of sugar until dissolved, 2 minutes. Add the oil, flour, baking powder, salt and milk and mix well, 2-3 minutes. Add the lemon zest and the absinthe and mix until incorporated. Add the egg whites and mix well. Pour the batter in the lined mold. Sprinkle the pine nuts on top. Bake for 15 minutes. Sprinkle the rest of the sugar on top. Bake for 7 more minutes. Cut the coca into squares.
To print the recipe click here.