This recipe was contributed by Maria from Feisty Tapas, who is originally from Galicia, Spain. Galicia is full of sandy beaches and good food.
Maria says, "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 for free if you order a coffee in the afternoon. Yes, you read right, free! Call it sweet tapas. This makes a lot so you can make two cakes. Everyone loves it, and it has been met with rave reviews as it's so light and airy. A little bit goes a long way. Try it dipped in red wine or Port for a treat. Yes, it's the done thing!"
Recipe Tester Feedback: "This cake is delicious served warm. The crunchy sugary topping is really nice. We also made these in muffins and froze them. They thaw really well." - Peter
Contains: Gluten / Dairy / Egg
Preparation Time 15 minutes
Cooking Time 50 minutes
Can be frozen
- eggs - 4
- sugar - 300g (I used caster, feel free to experiment with different types and report back)
- butter - 200g, unsalted
- cream - 200ml, pure
- plain flour - 400g
- baking powder - 3 tsp
- brown sugar - (enough to sprinkle on top, think a couple of tablespoons)
- Preheat oven to 180ºC.
- Add eggs (4), sugar (300g) and unsalted butter (200g) to the bowl. Set 5 minutes / 50C / Speed 3-4.
- Add the cream (200ml). Mix Speed 3-4 /10 seconds.
- Add plain flour (400g) and baking powder (3 tsp). Closed Lid / Turbo x5 quick blasts.
- 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.