We just lived one of the most nights magic of the year and the consequent appearance of the favorite season for many. Therefore, to celebrate this day, June 24, of so much joy, all the tables cannot lack a good coca from San Juan, the delicacy par excellence of this date. It is impossible not to know this elaboration if you are a lover of sweet and, above all, of the heat of this such an appointed day in the Spanish calendar. Do you know his the origin and all his curiosities? It is your opportunity to enjoy this traditional recipe, although, you are already late!
Characteristics of the coca de San Juan
Before knowing everything about this delicacy, you have to know what exactly the coca from San Juan. And, in short, it is a flat cake that is eaten throughout the Mediterranean coast. Its name comes from the Latin verb cook, which directly relates it to the "cakes" English and the "cake" Germans. In addition, it should be noted that they are native to Catalonia and the Spanish Levante and are consumed in a big way in the San Juans night, as its name could make you guess.
And it is that, since prehistory, many civilizations have commemorated the summer solstice and, as in everything, you cannot understand a celebration without its gastronomic rituals. Regarding its characteristics, the mass of the coca from San Juan is very similar to that of a light brioche. Which is nothing more than bread enriched with eggs, sugar and butter, and the occasional flavoring. Although, there are some recipes that make use of the lard. In addition, they can be various types: with marzipan, with cream or cream, with angel hair, and garnished with pine nuts, almonds or candied fruit.
Various recipes of the coca de San Juan
Throughout the national territory you can find up to three different recipes for this dessert. Although, they are all the best symbol of the summer solstice celebration. First, and the most popular, is the coca from San Juan, with pine nuts and candied fruit, although you can also add the pastry cream. It is even possible to see it with greaves, puff pastry or marzipan, among many other options.
On the other hand, you will have the option of coca from San Juan Alicante, which is a fine tuna belly patty. As a curious fact, it is always accompanied by brevas during the lighting of the bonfires so characteristic of this special night. And last but not least, the coca bamba from San Juan, very popular on the island of Menorca. Better known as the Menorcan ensaimada and accompanied by chocolate.
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Some curiosities
Whether you decide to get your coca from San Juan in an oven or pastry shop in the area as if you want to make it yourself in the kitchen, there are some curiosities that will change your perspective on this delicious delicacy. Previously it was eaten with sweet or stale wine. This tradition is still alive today, although the digging is gaining prominence. In addition, it has a standard measurement. Which is the twice as long as not wide and with well rounded edges.
Along with all this, the most common candied fruits to make it are the cherries, the orange slices and melon pieces. All this gives it its characteristic green tone. In years past, it was thought that coca from San Juan it had to be consumed at Exterior, because eating it inside the house carried a big hoof And, only in the city of Barcelona, every year they usually sell some 900.000 units.
How to make the coca de San Juan?
Carrying out the task of preparing this delicious dessert in the fires of your house can be something complicated. However, with patience and dedication, you are sure to get the expected result. These are the steps to follow for your perfect elaboration, recommended by chef Sergi Vela in his own course:
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- Make an infusion with all the milk, Tahitian vanilla, lemon zest and cinnamon.
- Make a conventional kneading adding the pre-ferment, previously mentioned, with all the other ingredients. It is important that you add the butter at the end of the kneading.
- Block rest half an hour and then cut into pieces of your favorite size. Then you must keep it in white cans greased in oil and filmed on the skin.
- Lamina the cocas, pint with egg and ceiling lamp candied melon, orange or cherries. Then just let it ferment for 2 hours.
- Once fermented, attached sprockets and grain sugar.
- Finally, cooks all this at 180 degrees for 15 minutes.
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What is your favorite season of the year? If the answer to this question is summer, it is impossible that you have not ever put a good portion of coca from San Juan. If you haven't done it yet, follow the steps you read above and get ready to enjoy the best summer elaboration.
