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We started the apricot season and nothing better than to start it with this delicious coca de apricots o coca d'aubercocs typical of Minorca.
It is made mainly with fresh apricots when it is in season, but they can also be used canned or even use peaches in syrup, in which case it will not be necessary to marinate them with the sugar.
With the same mass of coca you can also put sobrassada, alone or in combination with apricots. The sweet salty contrast is something that I love and that fits perfectly in this coca.
Since all traditional recipes, each house has its measurements, variations and tricks, all of them equally delicious.
Apricot Coca
Typical Menorcan coca, perfect for a snack or breakfast.
- Barbara Gonzalo
- Kitchen: Spanish, International
- Recipe type: snack, masses
- Rations: 8
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 1/2 kg of apricots
- 200 gr. sugar
- 600 gr. flour (better if it is strength but it can be normal)
- 100 gr. lard
- 2 beaten eggs
- 1 medium potato
- 25 gr. of fresh baker's yeast or 8 gr. dehydrated baker's yeast
- 2 tablespoons of water
- icing sugar
Preparation
Wash the apricots, cut them in half, removing the pit and place them side up in a bowl.
Cover the apricots with 100 grams of sugar and leave to marinate. Reserve.
Cook the potato in a saucepan with water until it is soft. Reserve the cooking liquid.
Put the flour in a bowl in the shape of a volcano and pour the yeast in the center, mix. If you use fresh yeast, dissolve the potato with a little warm water and add the flour to the center, cover with the same flour and let it rest for about 15 minutes. Reserve.
Once the potato is warm, peel it and mash it with the help of a fork.
Mix with the 100 grams of sugar that we have left and the beaten eggs until we have a homogeneous mixture.
Add this mixture to the yeast flour that we had reserved. Knead.
While kneading, add the butter bit by bit. The dough is quite sticky, if necessary, spread your hands with a little oil.
It should be a soft dough, so if we see that it is hard we can add a little of the cooking water of the potato.
To make a large coca, spread a baking tray or mold (30 × 40 approx) with butter or butter and place the dough by flattening it with your fingers to a thickness of 2-3 cm. If we want individual cocas, divide the dough into portions, make balls and place them on a baking tray lined with greaseproof paper, also flatten with the help of your hands.
Cover the dough with a clean cloth and let it rest until it has practically doubled in volume (approximately 1 hour).
After that time, spread the apricots over the dough, pressing so that they are well inserted in the dough. You can combine them with pieces of sobrasada or make cakes of each ingredient.
Water the cocas with the liquid that the apricots have released.
Place in the oven preheated to 180ºC for about 20-25 minutes until we see that they are golden brown and the dough is done. (check it by prodding with a toothpick).
Once cool, sprinkle the surface with icing sugar.
