The night of June 23rd, or Sant Joan as it is known in our country, is a huge celebration, without a doubt one of the most traditional and popular among the holidays celebrated there. Since ancient times, just at the arrival of the summer solstice on the evening of June 21st, people have welcomed in the warmer weather with celebrations of fire, the ritual flames consuming all as a sign of rebirth and renewed life.
And as on many other special Catalan days, there is special food to accompany it—the coca de Sant Joan. Sweet flatbreads are made in all shapes and sizes, with glazed fruit, with custard or suet pastry.
Coca de Sant Joan
Javier and Sergio Torres, 1 Michelin star
- 300 g flour
- 175 g butter
- 150 g pine nuts
- 40 g sugar
- 15 g yeast
- 50 ml milk
- ½ c/c salt
- 3 eggs
- coarse sugar to decorate
- candied orange
- candied lemon
- Heat the milk at 40ºC and then stir in the yeast. Add the sugar and salt.
- Combine 225 g of flour with the milk until you get an homogenous dough.
- Cover the mixture with a clean cloth and let it ferment for half an hour—it should double in size.
- In a separate mixing-bowl, whisk the soft butter and stir in the mixture. Then, add the beaten eggs and the remaining flour. Stir well.
- Work the mass for a couple of minutes or until the dough no longer sticks to your fingers. With your hands, form it into the typical long oval shape of a ‘coca’, and make it about one centimeter thick. Next, lay the cake on a greased oven tray and leave the dough for 2 hours at room temperature.
- Heat the oven at 175ºC.
- Brush the cake with a mixture of oil and melted butter. Arrange the pieces of candied fruit, pine nuts and coarse sugar on the top.
- Bake it for 30 minutes.
- Serve with chilled cava.