Coca de llanda de Naranja or Orange sheet pan cake, also known sometimes as Spanish Valencia cake, is one of the easiest, most tender, and most delicious cakes you’ll ever try.
It has a soft crumb filled with orange flavor and orange bits, with the most satisfying crunchy top.
Where In Spain Is Coca De Llanda De Naranja Tipical?
Born in the vibrant region of Comunidad Valenciana, this spongy delicious cake will surely immerse you in the heartwarming flavors and traditions of this Mediterranean region.
Coca de llanda de Naranja, with its delightful simplicity and irresistible taste, offers a glimpse into the rich tapestry of Valencian cuisine. Nestled within the vibrant tapestry of our rich cultural and gastronomic heritage lies Coca de llanda de Naranja, a dessert that encapsulates the essence of our traditions, family gatherings, and the sheer pleasure of indulgence.
My brother Alejandro and I (Alba) are originally from Elche, a small city in the Alicante province, the southeast province in the Comunidad Valenciana region. And we’ve tasted many delicious versions of this delicious spongy cake over the years. Coca de llanda de Naranja is by far one of my favorites.
At its core, Coca de llanda embodies the rustic charm and unfussy nature of our cuisine (outside the Paella/Arroz dishes that cause great controversy even amongst us). Passed down through generations, this cherished recipe connects us to our roots and evokes a sense of nostalgia for simpler times.
What You’ll Need To Make Coca De Llanda De Naranja?
The recipe begins with a handful of pantry staples, effortlessly transforming them into a delightful cake that will make your taste buds dance with joy: Flour, sugar, eggs, milk, oil, and orange as the main characters of the show. This combination of flavors will transport you to the sun-kissed landscapes of our homeland. Traditionally Coca de llanda was made in rectangular sheet pan molds, and our version is circular. However, it will taste exactly the same.
You might also need a bit of imagination added to the mix, but with only ½ cup of it added you’ll find yourself mixing a delightful batter that, once cooked, will transport you into a sweet and indulgent afternoon by the sea with a cup of coffee and a piece of Coca de llanda de Naranja in your hand.
So, dear reader, immerse yourself in the spirit of the Comunidad Valenciana region as we embark on this culinary journey together and ¡Buen provecho! (Enjoy your meal!)
EQUIPMENT NEEDED
To make Coca de llanda de Naranja, you are going to need the following equipment:
- Big mixing bowl
- Rod mixer
- Measuring cups and spoons /scale
- Circle mold/rectangular mold
- Oven
- Rubber spatula
- Fine grater
- Knife
- Cutting board
- Circle mold/rectangular mold
INGREDIENTS
- 300 gr/ 10 oz white flour
- 12 gr / 1/2 oz baking powder
- 4 eggs
- ½ teaspoon salt
- 180 gr/ 6 oz white sugar+ more to sprinkle the top
- 220 ml/ 7 fl oz fresh orange juice
- 140 ml/ 5 fl oz sunflower seed oil/olive oil
- 1 orange cut into wheels
- The zest of 1 orange
How To Make Coca De Llanda De Naranja
1 — Preheat the oven to 395 F/200 C
2 — Crack the eggs into the mixing bowl and add the sugar. With the rod blender/whisk, blend them until they turn white-ish and soft.
3 — In the second bowl, mix the white flour, baking powder, and salt.
4 — Wash one of the oranges and zest the peel. Peel the rest of the remaining zest and cut the orange into wheels. Juice the rest of them.
5 — Mix the orange zest and orange juice with the egg and sugar mixture.
6 — Add the dry ingredients, and mix well making sure no lump is left.
7 — In a lined mold, either circular or rectangular, add the batter.
8 — Add the orange wheels and a healthy sprinkle of sugar on top of everything.
9 — Bake for 25 minutes at 375/190 C until the top is golden and a toothpick comes out clean from it.
10 — Enjoy with a cup of coffee or a glass of fresh horchata! Que aproveche!
NOTES AND FAQS
Still with doubts? Don’t worry; we spill all the tea about ingredients, cooking methods, storage, etc., in this section so you can reproduce this recipe like a local.
Cooking method:
- Mold: Traditionally, Coca de llanda is made with a rectangular sheet pan mold, but why not make it with a round mold? In the end, the flavor and texture will be the same, so don’t worry if you use a rectangular or circular mold.
- Baking: depending on your oven and how potent it is, you might need more or less time to get the Coca de llanda de Naranja fully cooked. However, don’t worry; start with 20 minutes, check on it to see how it looks, and work in 5 minutes increments. From experience, it usually is perfectly cooked at 25 minutes. Using the toothpick method, you’ll easily find if it is fully cooked through or not.
- Lined mold: I like to line the bottom with baking paper and paint the edges with oil so it releases easily without the hassle of having to line the whole mold.
Storage:
Coca de llanda de Naranja can be stored in the fridge covered for up to 4 days during the hot months and outside the fridge covered with a kitchen towel for up to 4 days.
Notes on the ingredients:
- Flour: for best results, use regular wheat white flour, no self-rising flour, and no whole cereal flour. This recipe can probably be made with gluten-free flour, but unfortunately, we cannot provide directions or substitutions for now.
- Oranges and orange juice: If possible, use organic oranges, especially for the ones you are going to zest. Fresh orange juice is the way to go, bottled orange juice is not only filled with nasty chemicals, but the flavor is just not there. Adding wheels of orange to the top of the Coca de llanda is optional, but I love how juicy and delicious it is to find a small bit of orange here and there in your bites.
- Eggs: in Spain, we do not differentiate between egg sizes, so in case of doubt, don’t choose the extra-large eggs.
- Oil: with this ingredient, there’s a bit of controversy. In Spain, we love to use olive oil for almost anything that includes oil among its ingredients. However, olive oil tends to have a strong flavor, so in the case of baking, I like to substitute olive oil for sunflower seed oil, which has a much more neutral flavor, making the rest of the flavors pop out more. If you don’t mind the taste of olive oil in your baked goods, go on and add it. I wouldn’t recommend using butter, margarine, or coconut oil, since they can change drastically the flavor.
- White sugar: regular white sugar is the way to go for this recipe. As you can see, I go easy with the sugar, especially since we are including orange juice which is also sweet, but you can absolutely customize the recipe to your liking and add more or less sugar. Adding other powder sweeteners is also possible, especially with erythritol, because it does not have a strange aftertaste and does not change the texture of the batter.
- Salt: you can skip it, but by adding just a pinch of it, the rest of the flavors are enhanced.
Coca De Llanda De Naranja Recipe
Equipment
- Big mixing bowl
- Rod mixer
- Measuring cups and spoons /scale
- Circle mold/rectangular mold
- Oven
- Rubber spatula
- Fine grater
- Knife
- Cutting board
- Circle mold/rectangular mold
Ingredients
- 300 g white flour
- 12 g baking powder
- 4 eggs
- 1/2 tsp salt
- 180 g white sugar add: more to sprinkle the top
- 220 ml fresh orange juice
- 140 ml sunflower seed oil
- 2 orange cut into wheels & for the zest
Nutrition
Instructions
- Preheat the oven to 395 F/200 C
- Crack the eggs into the mixing bowl and add the sugar. With the rod blender/whisk blend them until they turn white-ish and soft.
- In the second bowl mix the white flour, baking powder, and salt.
- Wash one of the oranges and zest the peel. Cut the zested orange into wheels. Juice the rest of them.
- Mix the orange zest, orange juice with the egg and sugar mixture.
- Add the dry ingredients mix and mix again making sure no lump is left.
- In a lined mold either circular or rectangular add the batter.
- Add the orange wheels and a healthy sprinkle of sugar on top of everything.
- Bake for 25 minutes at 375/190 C until the top is golden, and a toothpick comes out clean from it.
- Enjoy with a cup of coffee or a glass of fresh horchata! Que aproveche!
