Carmen, author of Yerbabuena en la Cocina , brings us the recipe to enjoy the night of San Juan in the best way: with a delicious coca cream, pine nuts and candied fruit. I encourage you to prepare it at home!

Although due to the cold of these last days nobody would say it, we are at the gates of the summer solstice and on the eve of the shortest night of the year, that of San Juan. There are many gastronomic traditions spread throughout the different areas of Spain, this time I bring you one of the star recipes that can not be missed in many corners of Catalonia that night, the Coca de San Juan , which I have decorated with cream, pine nuts and candied fruit .

There are many customs and rituals that are celebrated throughout Spain, but they all have a common main character, fire. Tradition dictates that we must throw into it, even if it is in a symbolic way, all the negative things of the last few months so that in this way they are left behind and we can purify ourselves.

Le Creuset ramekins and Le Creuset salad bowl set

I keep this tradition very deep-rooted. I remember when I was a girl and I lived in Vigo, when the month of June arrived, the children of my street, taking advantage of the fact that there was no school in the afternoons, we looked for and collected objects that could burn and then compete with other children from other streets to form the biggest and best of bonfires.

The adults also participated: they prepared a queimada around the fire and culminated the night with it between spells and spells…. I can still feel the aroma of pomace, coffee beans and lemon peel slowly burning. What a magical night!

How to prepare a coca de Sant Joan cream for this verbena

INGREDIENTS

For the sourdough:
100g strong flour
100ml milk
20g fresh baker's yeast

For the coke:
The previously prepared sourdough
350gr strong flour
110gr sugar
50ml milk
100g softened butter
2 eggs
1 teaspoon vanilla essence
Orange and lemon zest
50ml orange blossom water
1 pinch of salt

For decoration:
250gr of pastry cream
Candied fruit
Pinions
Sugar
Egg to brush

ELABORATION

The night before we prepare the sourdough. To prepare the sourdough, put the fresh yeast dissolved in the milk in a bowl and mix with the flour. Cover and store in the fridge for 12 hours.