Bica Blanca Adapted to Aragonese Cuisine

Ingredients

In this adaptation, the traditional Portuguese Bica Blanca is transformed into an Aragonese delight by incorporating local ingredients and flavors. The use of almonds, a staple in Aragonese cuisine, adds a distinct nuttiness to the cake. Additionally, the subtle citrus notes elevate the flavor profile, reflecting the influence of Aragonese culinary traditions. We alse have the original recipe for Bica blanca, so you can check it out.

• 200g (1 ¾ cups) all-purpose flour 200g (1 ¾ cups) all-purpose flour
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 150g (1 ½ cups) ground almonds 150g (1 ½ cups) ground almonds
• 4 large eggs 4 large eggs
• 120ml (½ cup) olive oil 120ml (½ cup) olive oil
• 120ml (½ cup) whole milk 120ml (½ cup) whole milk
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• 1 teaspoon baking powder 1 teaspoon baking powder
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 35g, 20g
• Protein: 8g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a round cake pan.
2. 2.
   In a large mixing bowl, whisk together the eggs and sugar until light and fluffy.
3. 3.
   Gradually add the olive oil and milk while continuing to whisk.
4. 4.
   Add the lemon zest, orange zest, and ground almonds, and mix well.
5. 5.
   In a separate bowl, combine the flour, baking powder, and salt.
6. 6.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top.
8. 8.
   Bake for approximately 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Remove from the oven and let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Treat your ingredients with care...

• Almonds — Use freshly ground almonds for the best flavor and texture.
• Olive oil — Opt for a mild-flavored olive oil to avoid overpowering the delicate almond taste.
• Citrus zest — Ensure to grate only the outer colored part of the citrus fruits, avoiding the bitter white pith.

Tips & Tricks

• For an extra touch of sweetness, dust the cooled cake with powdered sugar before serving.
• Serve the Aragonese Bica Blanca with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors.
• Experiment with different citrus fruits, such as lime or grapefruit, to add a unique twist to the cake.
• If you prefer a stronger almond flavor, add a few drops of almond extract to the batter.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Aragonese Bica Blanca as a delightful dessert after a traditional Aragonese meal. Cut the cake into slices and present it on a decorative platter. Garnish with a sprinkle of powdered sugar and a few fresh citrus zest curls for an elegant touch.

Presentation advice

To enhance the presentation of the Aragonese Bica Blanca, place a few whole almonds on top of the cake before baking. This adds visual appeal and hints at the delightful almond flavor within.