Let’s start with the custard. Combine all the ingredients in a pot and cook until it thickens. Let it cool down.
For the Coca, mix all the dry ingredients. Add the oil, lemon juice and warm soy milk and knead with your hands until you get a soft dough. Shape it into a ball and leave to proof, covered with a plastic bag for 1 hour and 30 minutes.
After this time, shape the dough to form an oval, or cut into small pieces to make small ovals around 1 cm thick. Let it rest for 20-30 minutes.
Add the custard and almonds. Now it’s time to cook it in a frying pan. Place a steamer rack inside and some oven paper. Put the Coca on the oven paper and cover with a lid. Cook on low heat for 20-25 minutes. Enjoy!

For the coca:
100 gram strong flour
2 ½ teaspoon corn flour
20 gram sugar
2 gram dry yeast
2 gram salt
50 ml warm soy milk
20 gram sunflower oil
20 gram orange juice
1/2 teaspoon lemon zest
1/2 teaspoon orange zest

Toppings:
Sliced roasted almonds
Sugar

For the custard:
10 gram besan flour
30 gram sugar
250 gram oat milk
1 teaspoon vanilla extract