This almond coca de landa is a beloved treat from the L’Alacantí region, enjoyed year round. It’s a simple cake that pleases every palate and is surprisingly easy to make.
In a collaborative effort led by Carmencita Head of Gastronomy Taste Studies, together with experts from the Society’s Official College of Dietitians-Nutritionists (Codinucova), a collection of 34 family recipes has been refreshed using nutritious, seasonal ingredients. Among them is the coca de llada, a recipe that highlights home wisdom updated by food professionals for today’s tables.
The present preparation, prepared over roughly an hour, reflects the guidance of Paquita Domenech Molina and the insights of Paquita’s nutritionist and granddaughter, Sonia Ramos Garcia. The original method has been gently adapted to reduce sugar while preserving its comforting character. Here is the recommended version:
Almonds gift this dish with wellness benefits, and the image above nods to their nutritional value. Almonds are a versatile fruit often linked with steady energy and a gentle sweetness that pairs beautifully with citrus notes.
Ingredients for Coca de Landa
- 180 g sifted whole wheat flour
- 180 g white flour
- 150 g ground almonds
- 200 g sugar
- 2 packets of Royal yeast
- rind of 2 lemons
- 200 ml olive oil
- 450 ml milk (can be replaced with a plant-based beverage for a vegan version)
Preparation of almond coca de landa
- Preheat the oven to 180ºC and line a rectangular mold with baking paper.
- In a large bowl, combine all dry ingredients. In a separate bowl, mix the milk with the oil. Create a small well in the flour mixture and pour in the liquid. Stir gently with a slotted spoon until a smooth, homogeneous batter forms. Avoid overmixing to keep the dough light and able to rise.
- Pour the batter into the prepared mold without pressing it down, then slide it into the middle rack of the oven. Bake for 40 minutes at 180ºC. Remove, then let the cake cool completely before unmolding and slicing to serve.
The result is a softly textured cake with a delicate almond aroma and citrus brightness from the lemon zest. It pairs well with a cup of café con leche or a glass of cold milk for a comforting, everyday dessert.
Sweet potato cakes are also mentioned as a hallmark winter dessert in Marina Baixa, illustrating regional variations that showcase local produce and seasonal flavors.
Dietetic-Gastronomic notes for Coca de Llanda
The nutritionist notes a modest modification by halving the sugar and substituting some white flour with whole wheat flour. Even with these adjustments, the dessert maintains a noticeable sugar load and caloric content, so it is best enjoyed occasionally rather than as a daily staple.
Regarding nutrition, the dish has an estimated profile of around 495 kcal per serving, with fats around 27%, proteins near 28%, and carbohydrates near 45% of energy content.