Saint John’s cake
It is a fluffy sweet cake that we love. Gluten free, sugarfree, yeastfree, dairyfree … maybe we need to call the “freecake” … yes, it has orange and almond though. All the ingredients are ecological, wholemeal. If you want yours, order it at http://www.pastelvegano.com/ca/productos/coca-de-san-juan/
Although we have already had days of summer heat, officially summer begins tomorrow. In summer we have festivals, village festivals, parties, sun, beach, holidays, and a magical night, that of Saint John. June 24th is the birth of Saint John Baptist day, but it is also when the pagan feast of summer solstice is celebrated, the shortest night and the longest day of the year. It is a night full of mysteries, magic and legends. Night of beginings and endings, of cleansing, of passion.
We are passionate about healthy food and enjoy the pleasure of seeing, tasting and smelling while tasting the food we love. We practice “food therapy”!
Coca is a way to prepare a meal that has a lot of tradition around the Mediterranean. It seems that the Catalan word coca comes from the word kok of the Dutch at the time of the Carolingian Empire, that is to say, the frágico, and has the same roots as cake or kuchen.
Regarding its theoretical origin, according to Eliana Thibaut Comalada, coca is invented thanks to the use of bread dough that had not raised . Instead of getting rid of these dough, housewives cooked it flat, usually with fruit, honey, or sugar and served them as desserts. What a good idea had this cook!
All have their origin in an bread or panoli. This base can be sweet (typical of the center of Catalonia and Northern Catalonia) or savory (typical of the Valencian Country, the Balearic Islands or the interior of Catalonia). Regarding dressing, the coast usually uses fresh fish and vegetables while the interior prefers fruit, nuts, cheese and poultry.
There are many types, but if we classify them:
Sweet or salty. San Juan or recapture, pissaladiera de Provença, lahmacun of Armenia and asks Turkey
Open or closed. Pickle, crests, empanadas, calzone, Strudel
With ingredients or naked, such as glass cake.
Ingredients: Organic, vegan, integral ingredients, kmO
Corn and buckwheat or rice flour, flax, coconut sugar, olive oil, filtered water, salt, almond, anise and orange.
If you want more information, here are some references.
- Eliana Thibaut i Comalada, Les Coques Catalanes, Proa, Barcelona 1995 ISBN 84-8256-131-6.
- Pere Sans, Cuina Catalana, Tradicional i Moderna, Ed. Barcanova S.A., Barcelona 1991 ISBN 84-7533-622-1.
- MENAGES MENAGES, Àngela-Rosa, i MONJO MASCARÓ, Joan-Lluís, 2007, Els Valencians d’Algèria 1830-1962, Edicions del Bullent, Picanya (País Valencià) ISBN 978-84-96187-60-3
- Pla, Josep, 1970, ‘El que hem menjat’, Barcelona, (1997 Premsa catalana)
- Martí Dominguez, Els Nostres Menjars (1978)