Coca de sucre from Alpont
A sweet, regional València-style coca: eggs, sugar, olive oil, warm milk, and lemon zest, baked into thin layers and dusted with sugar before serving.
Alpont’s sugar cane dessert is a typical treat from the Alpont region, known for its delicate flavor and soft texture. This recipe guides you step-by-step in preparing this delicious dessert.
Ingredients and directions
- Prep time20 min
- Cook time25 min
- Resting10 min
- Total55 min
- DifficultyEasy
- CostBudget
- Cooking methodfour
- Estimated cost$6.45 $1.08 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
- Vegetarian
Ingredients
people
- $1.20
- $0.19
- $2.95
- $0.50
- $0.17
- $0.16
- $1.28
Prices from US supermarkets for 4 of 7 ingredients; Belgian prices for the rest.
Directions
- Whisk the eggs with the sugar, then add the oil, warm milk, and a pinch of salt. ≈ 4 min
- Add the lemon zest, baking powder, and dissolved yeast, along with the flour. ≈ 4 min
- Knead the dough; if the dough allows, form two medium-sized balls and flatten them into thin discs. ≈ 10 min
- Bake at 180 °C until golden brown, then sprinkle with sugar as soon as they come out of the oven.
The bill
Coca de sucre from Alpont
- 3 eggs$1.20
- 250 g of sugar, plus extra for sprinkling$0.19
- 250 ml of olive oil$2.95
- 500 ml of warm milk$0.50
- The zest of one lemon, grated$0.17
- 20 g of fresh baker’s yeast$0.16
- 800 g of flour$1.28
Total$6.45
that's $1.08 per person
Estimated price; varies by store.
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