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La BICA
– Grandma’s Recipes
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Ingredients
- 4 eggs
- 400 g of white sugar
- The same weight of pastry flour
- 200 g of soft butter
- 200 g of whipping cream (35% fat cream)
- 1 sachet of yeast
- Sugar for dusting
[/vc_column_text][/vc_column][vc_column width=»1/2″ css=».vc_custom_1607458315693{padding-top: 40px !important;padding-right: 40px !important;}»][vc_column_text]Another sweet whose origin is closely linked to bakeries is bica, characteristic of the central massif of Ourense, from Terras de Verín and from Ribeira Sacra’s region.
It is a particular type of sponge cake, since it is made from a pie of bread dough that is enriched with plenty of cooked butter, sugar and eggs. The result is a dense and fluffy sweet at the same time, with a deep milk flavor.
Bica is very popular in Castro Caldelas and Pobra de Trives, although bicas are made, some of them with variants and with additional ingredients such as cream, honey or chestnut flour, in towns such as Verín, Viana do Bolo, Laza or Poor Brollón.[/vc_column_text][/vc_column][/vc_row][vc_row css=».vc_custom_1492008828909{margin-top: 40px !important;}»][vc_column][nd_options_spacer nd_options_height=»20″][vc_column_text]
Elaboration
1.We preheat the oven to 170º and prepare a mold by greasing it and covering the bottom with greaseproof paper.
2. In a bowl, put the butter with the sugar and beat for a couple of minutes, until well integrated.
3. Add the eggs, one by one, mixing well before adding the next.
4. Add the cream to the dough and continue beating.
5. We add the yeast to the flour and sift it all over the dough. Mix well with smooth movements, until we have a homogeneous mass without lumps.
6. Pour the mixture into our mold, sprinkle the entire surface with white sugar and bake between 40 and 50 minutes, always depending on your oven.
7. We will check that it is done by sticking a toothpick in the cake and seeing if it comes out clean.[/vc_column_text][/vc_column][/vc_row]
