Thermomix Bica (typical cake from Galicia, Spain) is delicious.
I want you to think as sweet tapas, the type you would have with a coffee.
An amazing sponge with a sweet crust that's to die for.
I come from a lovely part of Spain called Galicia, full of sandy blue flag beaches and good food.
Bica (pronounced bee-ka) is typical of this area and delicious dipped in coffee, which is why many coffee shops will bring you a bite (free!) if you order a coffee in the afternoon.
Yes, you read right, free!
Call it sweet tapas.
When my family gets together my cousin tends to make it (in her Thermomix), a couple of years ago she gave me the recipe then I promptly forgot until a few months ago.
This makes a lot so you can make two cakes.
I took some to my little Tapita's school teachers and shared with the school mums and still had some left at home.
Everyone loved it, it got really good reviews as it's so light and airy but a little bit goes a long way.
My tip: try it dip in red wine or Port for a treat.
Yes, it's the done thing!
If you are in the UK with your Thermomix, don't forget I run the Facebook group Thermo Cooking UK with Feisty Tapas.
A fabulous community full of fabulous people, keep an eye out on the blog to know why!
This recipe is designed for the TM31, which means it should work well in the TM5.
Bica galega (typical cake from Galicia, Spain)
Source: My cousin 😉
Serves: a ton of people
You'll need
This is a big cake so make sure you use either a big mould or two. I
used a large rectangular pyrex dish (25 cm x 19 cm x 5 cm), which turned out to be too small, it still turned out great) and it pulled right out when ready but you can prepare it straight into a disposable foil tin for example if you are taking somewhere.
Ingredients
- 4 eggs
- 300 g sugar (I used caster, feel free to experiment with different types and report back)
- 200 g unsalted butter
- 200 ml single cream
- 400 g plain flour
- 3 teaspoon baking powder (16 g if you want to be exact)
- Brown sugar (enough to sprinkle on top, think a couple of tablespoons)
Method
1. Preheat oven to 180ºC
2. Add to the bowl: 4 eggs, 300 g sugar, 200g unsalted butter: 5 minutes, 50ºC, speed 3.5.
3. Add the 200 ml single cream: 10 seconds, speed 3.5.
4. Add 400 g plain flour and 16 g baking powder: hit turbo 5 times.
5. Place mixture in a big mould as described above, typically a rectangular mould is used
6. Sprinkle with a brown sugar and place in preheated oven for 45-50 minutes. Check that it's fully baked by inserting a with a skewer or similar in the centre, when it comes out clean, it's ready.
7. Let it cool down and serve cut into squares or rectangles like in the photos, it's the traditional way.
Bica Galega (typical cake from Galicia, Spain)
Equipment
- Thermomix
- Rectangular cake tin, minimum 25 x 19 x 5 cm (mine was Pyrex)
Ingredients
- 4 eggs
- 300 g sugar
I used caster, feel free to experiment with different types and report back
- 200 g unsalted butter
- 200 ml single cream
- 400 g
plain flour
- 3 teaspoon baking powder 16 g if you want to be exact
- Brown sugar enough to sprinkle on top, think a couple of tablespoons
Instructions
- Preheat oven to 180ºC
- Add to the bowl 4 eggs, 300 g sugar, 200g unsalted butter: 5 minutes, 50ºC, speed 3.5.
- Add the 200 ml single cream: 10 seconds, speed 3.5.
- Add 400 g plain flour and 16 g baking powder: hit turbo 5 times.
- Place mixture in a big mould as described above, typically a rectangular mould is used.
- Sprinkle with a brown sugar and place in preheated oven for 45-50 minutes. Check that it’s fully baked by inserting a with a skewer or similar in the centre, when it comes out clean, it’s ready.
- Let it cool down and serve cut into squares or rectangles like in the photos, it’s the traditional way.
Notes
used a large rectangular pyrex dish (25 cm x 19 cm x 5 cm), which turned out to be too small, it still turned out great) and it pulled right out when ready but you can prepare it straight into a disposable foil tin for example if you are taking somewhere.
Isabelle says
Had this many times when holidaying in Galicia. 1st time was at Isolino’s in El Grove and then at Casa Angelina but I think that Angelina might have added some orange zest to it. OMG, best breakfast ever: cloacal and Bica. Must go back soon-ish. Thank you very much Maria. Will try to reproduce it next weekend !!!