But this year I have decided to prepare a vegan version of the famous coca, and I have covered it with pine nuts, vegan pastry cream and candied cherries, since they are the ingredients that I like the most to accompany it. I have made the pastry cream with a Royal preparation, free of components of animal origin (a real discovery!).

  • 150 ml. of vegetable milk (natural and without sugar)
  • 270 gr. of flour flour
  • 50 gr. of sugar
  • 35 ml. of mild olive or sunflower oil
  • 20 gr. of fresh yeast
  • Grated half lemon peel
  • 1 cc of orange blossom water < / li>
  • Sugar, pine nuts and candied fruit to decorate
  1. Preheat the oven to 180º. Meanwhile, grate the lemon skin and mix it with the sugar. Mix the vegetable milk, the oil and the orange blossom water and dissolve the yeast in the mixture.
  2. Sift the flour and add the sugar with the lemon zest . Stir it until well mixed. Then we add the liquid little by little while mixing and begin to knead. It will be a bit difficult at first, since the dough is very sticky. When the dough no longer sticks to your hands, we move it to the counter to work it. It must be a fine dough and above all very elastic. When it is ready, we will make a ball and put it in a greased container. We seal it with plastic wrap and let it rest for a couple of hours.
  3. After that time, the dough will have risen a lot. We take it out of the bowl and pass it a few times from hand to hand, gently, to return it to the shape of a ball. Place the dough on top of the parchment paper (the one we will use for baking) and roll it out with a rolling pin until it is approximately 1 cm thick. and with an oval shape. We will let the coca rest for about 30 min. before putting it in the oven.
  4. When the coca has rested, sprinkle white sugar and pine nuts on top to taste. You can also add pastry cream and/or candied fruit. Let the coca cook in the oven for about 15 min. at 180º.
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