How to Make Coca D’albercoc: A Taste of Sunshine from Mallorca

Coca d’albercoc, also known as Mallorcan apricot cake, is a delightful treat that captures the essence of the Mediterranean. Imagine biting into a light, airy pastry, its sweetness perfectly balanced by the tangy flavor of fresh apricots. This traditional Mallorcan dessert is not only a feast for the eyes but also surprisingly simple to make at home. Whether you’re an experienced baker or a curious beginner, this recipe will guide you through each step, ensuring a delightful outcome that will transport your taste buds straight to the sun-kissed island of Mallorca.

A Slice of Mallorcan Tradition

Coca d’albercoc holds a special place in Mallorcan culture. Often served during festivals and celebrations, this rustic cake embodies the island’s bountiful produce and culinary heritage. “Coca,” a word with Arabic roots, refers to a family of flatbreads found throughout Spain. However, in Mallorca, cocas often take on a sweeter note, showcasing seasonal fruits like apricots, which thrive under the Mediterranean sun.

Ingredients You’ll Need

For the dough:

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 cup granulated sugar
• 1/4 cup olive oil, plus extra for greasing
• 1/4 cup warm milk
• 1 large egg
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Zest of 1 lemon

For the topping:

• 1 pound fresh apricots, halved and pitted
• 1/4 cup granulated sugar
• 1 tablespoon apricot jam, melted (optional)

Tools of the Trade

• Large mixing bowl
• Rolling pin
• Baking sheet
• Pastry brush

Let’s Get Baking!

1. Prepare the dough: In a large bowl, combine the flour, sugar, baking powder, and salt. Make a well in the center and add the olive oil, warm milk, egg, and lemon zest. Mix well until a soft dough forms. If the dough seems too dry, add a tablespoon of milk at a time until it comes together.
2. Knead and rest: Turn the dough out onto a lightly floured surface and knead for about 5 minutes, or until smooth and elastic. Shape the dough into a ball, place it in a lightly oiled bowl, and cover it with a clean kitchen towel. Let it rise in a warm place for about an hour, or until doubled in size.
3. Prepare the apricots: While the dough is rising, halve and pit the apricots.
4. Assemble the coca: Preheat oven to 375°F (190°C). Lightly grease a baking sheet. Punch down the dough and roll it out on a lightly floured surface to a rectangle about 12×16 inches. Carefully transfer the dough to the prepared baking sheet.
5. Top and bake: Arrange the apricot halves on top of the dough, pressing them in slightly. Sprinkle the apricots with sugar. Bake for 30-35 minutes, or until the crust is golden brown and the apricots are tender.
6. Glaze and serve: While the coca is still warm, brush it with the melted apricot jam for a glossy finish and extra apricot flavor. (optional) Let it cool slightly before cutting into squares and serving.

Tips for Baking a Perfect Coca D’albercoc

• Apricot Selection: Choose ripe but slightly firm apricots for the best results.
• Dough Consistency: The dough should be soft and slightly sticky but not too wet. Adjust the amount of milk accordingly.
• Baking Time: Baking times may vary depending on your oven. Keep an eye on the coca and adjust the baking time as needed.

FAQs

Can I use other fruits instead of apricots?
Absolutely! Feel free to experiment with other seasonal fruits like plums, peaches, or berries.

How do I store coca d’albercoc?
Store the coca in an airtight container at room temperature for up to 2 days.