Coca garlanda

Coca garlanda

It is a round and empty cake in the center, traditionally used in some counties of Barcelona as an Easter cake. It is part of the garland dance ritual.

Bread, cakes and sweets

Coca garlanda is a cake traditionally used as a "mona" in some areas of the Penedès, Garraf and Baix Llobregat, where people took flour, eggs and sugar to cal baker and made the product to their liking. It is a product rooted in some traditions, such as Sant Esteve Sesrovires (Baix Llobregat), where garlands could be of two sizes: large ones, which auctioned among the public on the day of the Garlands Dance; and smaller ones, which the dancers had to buy to give away their partner at the beginning of the dance.


Territory


Labels

  • Inventory of Local Products
Gastroteca

Season calendar

  • GEN
  • Feb
  • Sea
  • Apr
  • Never
  • JUN
  • JUL
  • AUG
  • THIRST
  • OCT
  • nov
  • From

Complementary information

Coca garlanda is sold in bakeries, pastry shops and other establishments in the places where it is made. It had been the typical Palm Sunday cake, but having expanded production to the whole of the year, they have become a product of their own on weekends, in which it is eaten mainly for dessert and snack, but also at any time of the day.


Attributes and nutritional properties

Coca garlanda is a cake of round bread paste, hollow in the middle, of firm consistency. They can come in different sizes. Monflon, a variant of the garland, differs in being elongated. Garlands and monflons are very fluffy and sugary and have a toasted color. Aromatic herbs predominate in taste. They are made with milk, butter (eventually also lard), flour, eggs, cinnamon, sugar, different aromatic herbs (matafaluga, celiander...), lemon scraping and water. The production of coca garlanda and monflon involves soaking aromatic herbs in anise beforehand; then you need to beat the eggs, add the flour, sugar, butter and yeast, and knead the mixture until a consistent paste is obtained. Once kneaded, it is left to rest, separated into different units, hand shaped as a circle – or rectangular, if it is a monflon – and baked.