1. Coca de llanda
It is a typical sponge cake from the Valencian Community made from flour, eggs, oil, sugar and lemon zest.
Coca boba or tin cake (literal translation of coca de llanda), is made as its name indicates, using a tin pan, usually taking as measures for their ingredients “a glass of” … “half a glass of oil for one of milk, for one of sugar” … and so on until the ingredients are complete.
Among all the typical sweets of the Valencian Community, one stands out for the simplicity in its preparation and its traditional flavor. Characteristics that make this cake, popularly known as coca de llanda, is prepared in many Valencian houses almost every week since it is a good accompaniment both for breakfast and for the snack, that without forgetting the perfect tandem that makes a good hot chocolate.
2. Orxata (Horchata)
A perfect drink made from Horchata nuts (tiger nuts or chufa), water and suggar. Great for summer, horchata, more known as that sweet and slightly lumpy ice cream drink . Some people have the perception that it is a very sweet and milky drink, while others feel it as light and refreshing.
3. Arrop i tallaetes – Sweet syrup
This dessert is based on a syrup made of grape must, and pieces (tallaetes) of different fruits, which can range from pumpkin, figs, plums, quince, lemons, oranges or the white part of the watermelon.
Many people who live in Valencia would not even know what it is.
The arrop (from Arabic ar-rubb, boiled fruit juice) is a syrup made by cooking grape must, which gives a very concentrated, dark, thick and very sweet syrup. To this syrup is added lime (kaolin) to neutralize the acidity of the must, since this must contains tartaric acid, which when concentrated, can acidify excessively the syrup. Subsequently the tamales (cutlets) of the chosen fruit are added, which previously has also been submerged in water with lime.
It results in a very sweet dessert, with a very characteristic flavor, strange today for those who are not used to it.
– fried-dough pastry
Churros are one of the most popular edible products in most of the world. Whether savory or sweet,
filled with different creams or sprinkled only with sugar,
they honor a tradition that takes centuries, to such an extent that its origin is lost
in the depths of history. The most widespread version maintains that this simple mass (made with flour,
boiling water and a touch of salt, then submerged in a fat and hot element to cook it)
is of Spanish origin.
5. Coca (pastry)
There are few versions: It can be open (like pizza) or closed (like tortilla), it can be savory or sweet usually topped with nuts.
Pastry fingers designed to be dipped in orxata – horchata (ior in in chocolate 🙂 but also combines with other drinks, both hot and cold for breakfast or snack. The fartons have tender and fluffy consistency, made with flour, milk, sugar, oil, yeast and eggs.
The origin of this food comes from the Polo family, which developed a special bun, elongated, sweet and tender,
fluffy and perfect to absorb the horchata without problems. In this way, the horchateros of Alboraya tried to find the perfect sweet to accompany this Valencian drink. Later the hostelry began to serve frozen pastries and with it a new form of fartón,
the “hojaldrado”, made with a different mass, which gives it another texture. That is why nutritionally both fartons are different.
7. Buñuelos de Valencia (Bunyols) – “Fallas” food
The history of this sweet begins when the guild of the carpenters of the city got permission for the first time from the City Council to take to the street their leftovers of wood, furniture and old junk to burn in bonfires. It was precisely around this fire where the women of the carpenters, considered the first buñeros. It seems incredible that with a few ingredients and as basic and natural as yeast, flour, water and a little salt you get a product so crispy and sweet. Just take a ball of dough in one hand, step on it with your thumb to create your typical central hole, drop it on very hot oil and fry it for about half a minute.
Small, dry pastry flavored with orange, anis or sesame seeds
There are quite of few versions, but usually pork lard is used, however they can also be prepared with olive oil and a little bit of butter.
The pestiños are native to Andalusia, where they are very popular and are consumed during Holy Week and Christmas, although they are also taken in other regions such as Extremadura or Valencia .
Traditionally they are glazed with a honey syrup, which is why they are shiny and pretty sweet, which might not suit everybody. Pestiños are easy to make, the secret is to stretch the dough pretty well, so that they are thin and crispy.
9. Pastel de boniato (moniato) Pastissets
Pastry filled with sweet almond or sweet potato
In the Valencian Community, the sweet potato cake is the quintessential Christmas treat. Of Arab origin, it is usually made in the shape of small empanadillas. The fusion of the flavor of cinnamon and sweet potato, combined with the touch of cazalla, is a feast for the senses.
A delicious, traditional and very nutritious sweet of Arab influence, that is made during Lent and Easter, but so delicious that it is also suitable to consume on sunny days or in the afternoon of autumn.
11. Flan valenciano
The egg custard is one of the tastiest and simplest desserts that exist. Its main ingredients are eggs, sugar and milk. It is very popular in Valencia and can be found in many cafes and pastry shops.
Another sweet of Arab origin. This nougat is a dough obtained by cooking honey and sugar, with or without egg white and albumin (protein), which are then incorporated, with a kneading, roasted and peeled almonds.