Coca de Sant Juan
2 hours 30 mins cooking time
Coca de Sant Juan
Method
1
To make the creme patisserie, slowly bring the milk to a boil and then remove it from the heat.
2
In a medium mixing bowl, add the sugar, eggs, and cornflour together and whisk until pale and creamy.
3
Add half of the boiled milk and whisk well. Return the egg mixture to the remaining milk in the pan and cook slowly, stirring continuously for around 5-10 minutes until thick and glossy. Add the butter and stir until incorporated.
4
Transfer to a bowl and cover the surface with cling film to stop a skin forming.
5
To make the dough, bring all the dry ingredients together in a large mixing bowl. Add the wet ingredients and bring together to form a sticky dough. Form into a ball and place in a greased large mixing bowl. Cover and leave to prove in a warm place for about an hour, or until doubled in size.
6
When the dough is ready, roughly divide it into two. Place it onto a lightly floured surface. Roll each dough into a long oval shape, about 25cm long and 12cm in diameter. Place on a lined baking sheet, cover, and set aside to prove for another 30 minutes.
7
Preheat the oven to 180c/160fan/gas 5/350f. Prepare the glaze by mixing the egg whites, sugar, and ground almonds together.
8
When the dough is ready, place the creme patisserie in a piping bag with a fine nozzle. Brush the proved dough with the glaze. Carefully pipe a cross hatch pattern on the dough. Sprinkle with pine nuts and cracked sugar. Finally, embed some of the cherries on the surface by gently pressing them in.
TIP
To avoid the pine nuts from darkening too much, soak them in cold water for 10 minutes prior to cooking.
9
Bake in the oven for 15-20 minutes until golden and well risen. Remove and cool on a rack.
