Coca de Llanda

Ingredients

• 3 medium eggs
• 250 g caster sugar
• 160 ml mild olive oil or sunflower oil
• 160 ml whole milk
• 300 g plain flour
• 12 g baking powder
• Finely grated zest of 1 lemon
• 1 tsp ground cinnamon
• 1 pinch of salt
• 2 tbsp caster sugar, for the top
• 1/2 tsp ground cinnamon, for the top

Before you cook

• Heat the oven to 180C with the shelf in the middle.
• Line a rectangular baking tin of about 30 by 20 centimetres with baking paper.
• Grate the lemon zest and sift the flour with the baking powder.
• Mix the two tablespoons of sugar with the half teaspoon of cinnamon in a small bowl for the topping.

Steps

1. Break the eggs into a large bowl, add the 250 grams of sugar and whisk for three minutes until pale and creamy.
2. Pour in the oil in a steady stream while still whisking, so it emulsifies rather than separating.
3. Whisk in the milk, the lemon zest, the teaspoon of cinnamon and the pinch of salt.
4. Add the sifted flour and baking powder and fold them in with a spatula until the batter is smooth and glossy.
5. Pour the batter into the lined tin and tilt it so the surface is even.
6. Scatter the cinnamon sugar generously and evenly over the whole surface.
7. Bake for thirty to thirty-five minutes, until the top is deep gold and a skewer pushed into the middle comes out dry.
8. Leave the coca in its tin for fifteen minutes so the sugar crust firms up.
9. Lift it out by the paper onto a rack and cool it completely.
10. Cut it into squares straight from the tray and serve with coffee or hot chocolate.