Catalan Coca with Custard & Candied Fruit from The New Spanish Table by Anya von Bremzen

Name: Catalan Coca with Custard & Candied Fruit from The New Spanish Table by Anya von Bremzen
Ingredients: ½ cup chopped mixed candied fruit (see Note); 4 tablespoons sugar, plus ⅓ cup sugar for decorating the cake; 2 packed teaspoons fresh yeast, or 1 package active dry yeast (2½ teaspoons); ⅓ cup pine nuts, or more to taste; 3 large eggs; ½ teaspoon fine sea salt; 2⅓ cups all-purpose flour, plus more for sprinkling on the dough; ½ cup warm whole milk (about 115°F); 1 teaspoon aniseed, crushed in a mortar; 1 teaspoon almond extract; 1 tablespoon orange flower water; 14 tablespoons (1¾ sticks) unsalted butter, cut into small pieces, at room temperature; Pastry Cream

app.ckbk.com

In Catalonia, the summer solstice fiesta of Sant Joan is celebrated with this sweet, spongy coca topped with a lush smear of pastry cream and a colorful scattering of candied fruit and nuts. Althou...

View Original

Share this recipe:

Ingredients

½ cup chopped mixed candied fruit (see Note)
4 tablespoons sugar, plus ⅓ cup sugar for decorating the cake
2 packed teaspoons fresh yeast, or 1 package active dry yeast (2½ teaspoons)
⅓ cup pine nuts, or more to taste
3 large eggs
½ teaspoon fine sea salt
2⅓ cups all-purpose flour, plus more for sprinkling on the dough
½ cup warm whole milk (about 115°F)
1 teaspoon aniseed, crushed in a mortar
1 teaspoon almond extract
1 tablespoon orange flower water
14 tablespoons (1¾ sticks) unsalted butter, cut into small pieces, at room temperature
Pastry Cream