Ayamonte "Cocas"
Have you ever sampled the local speciality cake, which may not really be quite so suitable for tee-totallers? No? What a shame! Well, now you can make it yourself and watch the reactions! Recipe follows - no, it isn't a mis-print, there is no coconut involved. Do come back to us with your comments.
Ingredients:
· 2,5 Kg. plain flour
· 10+1 eggs
· 4 cups anise
· 1 cup and a half sesame oil
· 3 sachets cinnamon
· 750 gr. grated lemon rinds
· 2,5 Kg. sugar
· 1 packet and a half yeast
· 750 ml white wine
· 2,5 litres olive oil
· salt
· a little warm water (for the yeast to rise)
· 1 Kg. crushed almonds
· cider (to taste)
Method:
Mix the flour, anise, sesame oil, lemon rind, sugar, yeast and crushed almonds in a large bowl. When it is well mixed, add the eggs, white wine, oil and warm water. Then knead it to a dough which drops between the fingers, but not a liquid. Pour the dough onto shallow trays. The thickness of the dough should not be over two centimetres. (Less than an inch.)
Next, decorate it with almonds and add cider to taste. To finish, mix the last egg, cinnamon and some sugar and brush the top to glaze the cocas. And finally, bake it in a moderate oven until golden. Cool, cut and serve.
Perhaps Cheers are in order, as well as bueno apetito! Aproveche! |
