{"id":10017,"date":"2021-09-15T15:18:30","date_gmt":"2021-09-15T13:18:30","guid":{"rendered":"https:\/\/www.bonninsanso.com\/discoverymenorca\/?p=10017"},"modified":"2021-09-15T15:23:00","modified_gmt":"2021-09-15T13:23:00","slug":"the-best-apricot-coca-in-menorca-3","status":"publish","type":"post","link":"https:\/\/www.bonninsanso.com\/discoverymenorca\/the-best-apricot-coca-in-menorca-3\/","title":{"rendered":"Cook recipes of Menorcan gastronomy: the best apricot coca"},"content":{"rendered":"<p>We know that you love the typical recipes of Menorcan cuisine, so today we bring you the best apricot coca made by Herminia Fortuny.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>500 g of baker\u2019s flour<\/li>\n<li>2 large eggs<\/li>\n<li>25 g of baker\u2019s yeast<\/li>\n<li>125 g of pork lard at room temperature<\/li>\n<li>Grated lemon rind, half lemon<\/li>\n<li>150 g of potato (peeled weight)<\/li>\n<li>200 g of sugar<\/li>\n<li>1 tin of apricots (or fresh apricots but making sure they are a little more acid)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Steps to follow:<\/strong><\/p>\n<p>First of all, boil the potato. When it\u2019s done, it should be mashed with a blender and the sugar. Put to one side so that it cools a little. Meanwhile, in a large bowl for kneading, beat the two eggs.<\/p>\n<p><a href=\"\/\/www.bonninsanso.com\/discoverymenorca\/wp-content\/uploads\/2015\/07\/IMG_0825.jpg\"><img loading=\"lazy\" class=\"aligncenter size-bd-normal wp-image-335\" src=\"\/\/www.bonninsanso.com\/discoverymenorca\/wp-content\/uploads\/2015\/07\/IMG_0825-660x330.jpg\" alt=\"Limon de Menorca\" width=\"660\" height=\"330\" srcset=\"https:\/\/www.bonninsanso.com\/discoverymenorca\/wp-content\/uploads\/2015\/07\/IMG_0825-660x330.jpg 660w, https:\/\/www.bonninsanso.com\/discoverymenorca\/wp-content\/uploads\/2015\/07\/IMG_0825-1052x526.jpg 1052w\" sizes=\"(max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>Add the yeast and crumble it with the fingers, mixing it well with the eggs. Add the pork lard, crumbling it with the hands and mixing it well with the egg and yeast. Add the rind of the half lemon, mixing it in very well. Add the flour and mixture of potato and sugar that was put aside.<\/p>\n<p><a href=\"\/\/www.bonninsanso.com\/discoverymenorca\/wp-content\/uploads\/2015\/07\/IMG_0828.jpg\"><img loading=\"lazy\" class=\"aligncenter wp-image-336 size-bd-normal\" src=\"\/\/www.bonninsanso.com\/discoverymenorca\/wp-content\/uploads\/2015\/07\/IMG_0828-660x330.jpg\" alt=\"Cocinar Menorca\" width=\"660\" height=\"330\" srcset=\"https:\/\/www.bonninsanso.com\/discoverymenorca\/wp-content\/uploads\/2015\/07\/IMG_0828-660x330.jpg 660w, https:\/\/www.bonninsanso.com\/discoverymenorca\/wp-content\/uploads\/2015\/07\/IMG_0828-1052x526.jpg 1052w\" sizes=\"(max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>Now comes the time to knead it well so that it is a uniform dough free of lumps. Cover with a cloth and place in a spot with no draught so the dough rises naturally. In summer it needs between two and three hours, and in winter between 3 and 4.<\/p>\n<p><a href=\"\/\/www.bonninsanso.com\/discoverymenorca\/wp-content\/uploads\/2015\/07\/IMG_0832.jpg\"><img loading=\"lazy\" class=\"aligncenter size-bd-normal wp-image-337\" src=\"\/\/www.bonninsanso.com\/discoverymenorca\/wp-content\/uploads\/2015\/07\/IMG_0832-660x330.jpg\" alt=\"Harina\" width=\"660\" height=\"330\" srcset=\"https:\/\/www.bonninsanso.com\/discoverymenorca\/wp-content\/uploads\/2015\/07\/IMG_0832-660x330.jpg 660w, https:\/\/www.bonninsanso.com\/discoverymenorca\/wp-content\/uploads\/2015\/07\/IMG_0832-1052x526.jpg 1052w\" sizes=\"(max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>When it has risen, knead it again and place in a baking mould, previously greased with butter. Let it rise again, covered with a cloth and without draught, for approximately one hour.<\/p>\n<p><a href=\"\/\/www.bonninsanso.com\/discoverymenorca\/wp-content\/uploads\/2015\/07\/IMG_0833.jpg\"><img loading=\"lazy\" class=\"aligncenter size-bd-normal wp-image-338\" src=\"\/\/www.bonninsanso.com\/discoverymenorca\/wp-content\/uploads\/2015\/07\/IMG_0833-660x330.jpg\" alt=\"Mezclar harina\" width=\"660\" height=\"330\" srcset=\"https:\/\/www.bonninsanso.com\/discoverymenorca\/wp-content\/uploads\/2015\/07\/IMG_0833-660x330.jpg 660w, https:\/\/www.bonninsanso.com\/discoverymenorca\/wp-content\/uploads\/2015\/07\/IMG_0833-1052x526.jpg 1052w\" sizes=\"(max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>The next step is to heat the oven at 175\u00ba C. When it has risen again, place the apricot halves slightly pushed into the dough. Cover all the dough and the apricots with sugar (to the chef\u2019s taste). Finally, place the mould in the centre of the oven and bake at 175\u00ba top and bottom, for 40 minutes.<\/p>\n<p><a href=\"\/\/www.bonninsanso.com\/discoverymenorca\/wp-content\/uploads\/2015\/07\/IMG_0834.jpg\"><img loading=\"lazy\" class=\"aligncenter size-bd-normal wp-image-340\" src=\"\/\/www.bonninsanso.com\/discoverymenorca\/wp-content\/uploads\/2015\/07\/IMG_0834-660x330.jpg\" alt=\"Masa de la coca\" width=\"660\" height=\"330\" srcset=\"https:\/\/www.bonninsanso.com\/discoverymenorca\/wp-content\/uploads\/2015\/07\/IMG_0834-660x330.jpg 660w, https:\/\/www.bonninsanso.com\/discoverymenorca\/wp-content\/uploads\/2015\/07\/IMG_0834-1052x526.jpg 1052w\" sizes=\"(max-width: 660px) 100vw, 660px\" \/><\/a><\/p>\n<p>Bon Appetit!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We know that you love the typical recipes of Menorcan cuisine, so today we bring you the best apricot coca made by Herminia Fortuny. &nbsp; Ingredients: 500 g of baker\u2019s flour 2 large eggs 25 g of baker\u2019s yeast 125 g of pork lard at [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":10023,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[24],"tags":[199,2481,197],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v17.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cook recipes of Menorcan gastronomy: the best apricot coca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bonninsanso.com\/discoverymenorca\/the-best-apricot-coca-in-menorca-3\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cook recipes of Menorcan gastronomy: the best apricot coca\" \/>\n<meta property=\"og:description\" content=\"We know that you love the typical recipes of Menorcan cuisine, so today we bring you the best apricot coca made by Herminia Fortuny. &nbsp; 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