Bica Blanca - Portuguese Almond Cake

Ingredients

• 200g (1 ¾ cups) all-purpose flour 200g (1 ¾ cups) all-purpose flour
• 100g (1 cup) almond flour 100g (1 cup) almond flour
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 150g (1 ½ sticks) unsalted butter, softened 150g (1 ½ sticks) unsalted butter, softened
• 4 large eggs 4 large eggs
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 35g, 20g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 3.
   Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.
4. 4.
   In a separate bowl, whisk together the all-purpose flour, almond flour, and baking powder.
5. 5.
   Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. 7.
   Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. 9.
   Once cooled, dust the top of the cake with powdered sugar.
10. 10.
    Slice and serve the Bica Blanca with a cup of coffee or tea.

Treat your ingredients with care...

• Almond flour — Make sure to use finely ground almond flour for the best texture in the cake.
• Lemon zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.

Tips & Tricks

• For an extra burst of flavor, you can add a splash of almond extract to the batter.
• If you prefer a more pronounced lemon flavor, you can add a teaspoon of lemon juice to the batter.
• To make the cake even more indulgent, serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• This cake can also be frozen for up to 1 month. Thaw it at room temperature before serving.

Serving advice

Serve the Bica Blanca as a delightful dessert or enjoy it as a sweet treat with your afternoon tea or coffee. Slice it into wedges and dust each piece with powdered sugar for an elegant presentation.

Presentation advice

To enhance the presentation, you can garnish each slice of Bica Blanca with a few toasted almond slices or a sprig of fresh mint. Serve it on a decorative plate or cake stand to impress your guests.