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Galician Bica (by Castro Caldelas)

Galician bica is one of the basic and simple cakes the best cake I've tried. It is made with natural ingredients that give it a traditional flavor so rich that it is impossible to resist.

I have already made this recipe on several occasions but it has always flown before I can take a picture of it. My husband's grandmother really likes me to make some cake for, as she says, “for coffee". This is the one he likes the most and when he comes home I usually do it so he can take it with him.

It is very simple and with a spectacular result. Do not forget to put sugar on the surface because when it is cooked it forms a capita that gives it a very rich taste.

Source- Spoon Speed

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  1.   mary said

    But if it is my favorite cake !!! Whenever I go through Ourense I bring one with me, or my friend Pilar, who is from Castro Caldelas, usually brings me every time she goes. Although if I'm honest I like the bica that has nuts and raisins in the bottom. If one day you add it to your recipe, tell me how it comes out, okay? For now I will try to surprise my friend the next time I see her!

  2.   thermo said

    I have been wanting to make something with cream for a long time that my son loves and this seems great because he also likes the sugar layer on top.
    Do you know one of the things that I like the most about your blog? You update it every day and always with a pleasant surprise.
    Thank you.

  3.   Laura said

    The last time I did it, I lost the fantastic recipe because it had come out embroidered, so thank you very much for hanging it! Happy summer on my return I will continue commenting on your delicious recipes.

  4.   Dew said

    Hello girls,
    It still seems like a silly question, but does the parchment only go to the bottom but inside the mold?
    I have never made cakes like this and I wonder ...
    Thank you!!

    1.    Elena said

      Hello Rocío, you have to cut the parchment paper the same as the bottom of the mold and place it inside the mold. It serves so that the cakes do not stick to the mold and you can unmold it without problems and without breaking. All the best.

  5.   José Enrique said

    Hello everyone, my question since I always have accidents with the cakes, it gets 170º without air and baking up and down ???. My oven is a digital Teka.

    Thank you very much in advance.

    1.    Elena said

      Hello José Enrique, I can help you little. Our oven is old and you don't have a choice about air. I put it with heat up and down. In some recipes that I have seen, for the cakes mentioned they are made in the oven with air. I guess it's a matter of trying one way or another. All the best.

  6.   ARY said

    First of all, thank you for making all these recipes without you, I would not eat anyway… .well I made this cake recipe and the truth came out fatally, I couldn't swallow it and on top of that, stuck to the cake mold, did it stay? Can you help me? Thank you !!!!!! I'm a mess!!!!!!
    A hello

    1.    Elena said

      Hi Ary. I think it may have been the oven. I do it very often and it comes out perfect. So that it does not stick to you, you have to put greaseproof paper or parchment paper at the base of the mold and grease the sides with a little butter or sunflower oil. Do not open the oven for at least 40 minutes, or until you see it golden brown on top as in the photo. Above all, the temperature does not have to vary and should be 160-170º. Maybe your oven needs a little more time. I hope that if you try again, it will work out for you.

  7.   Nuri said

    Hello !!!!!
    Just tell you that a cake had never turned out so rich. Thank you !!!!!

    1.    Elena said

      For me it is also the best cake. All the best.

  8.   Cris said

    With this cake the truth is that you will succeed, it is delicious, and everyone likes it, very easy to make, those who are doubtful are encouraged to do it!

    1.    Silvia said

      Cris, the truth is that I think you are very right, I do not know anyone who does not like this cake, it is terrific.
      Another one that is very successful is Elena's cola-cao or the one I made with chocolate and biscuit, super fast in the microwave, it comes out delicious and very fluffy.

    2.    Elena said

      For me it has become one of the favorites. I do it a lot and we like it more and more. I also encourage you to do it. All the best.

  9.   fine said

    The bica is very good, I had done it but not as good as this one. You are very good to continue like this for a while I have read you a kiss

    1.    Silvia said

      Fina, I'm glad you like our recipes. Thank you very much for following us.
      All the best

  10.   j said

    your recipes are great.
    In this case, you can use invert sugar….?
    yes yes yes… in what proportion… ..?
    Thank you very much.

    1.    Elena said

      Yes, Joaquin. The proportion for the biscuits is to substitute 20% of the normal sugar for invert sugar. Anyway, the Bica is perfect with normal sugar. I try both ways, to see which one you like better. All the best.

  11.   goods said

    Hello girls, it's great, every week I make one and the children are delighted, thank you very much for putting such good recipes
    a kiss

  12.   j said

    18% cream can be used….?

    1.    Elena said

      Hello Joaquín, the truth is that I have not tried that cream. For pastries I always use cream at 35% mg, it is thicker and more consistent. I would use the 35% mg one but if you dare to do it with the other one, tell me how it was. All the best.

  13.   Ana said

    Hello, it looks good, but I have a question, is the «white sugar» the normal one or is it icing sugar? Thanks

    1.    Elena said

      Hi Ana, white sugar is normal sugar. Try it, you'll see how you like it. All the best.

      1.    Ana said

        You were right, it is delicious! They even asked me where I had bought it.

        1.    Elena said

          I'm very happy, Ana. I think I'm going to do it today too, I feel like doing it. All the best.

  14.   Victoria said

    what a good looking, tomorrow I do it but can I use normal wheat flour? What is special about pastry flour? I don't have ...

    1.    Elena said

      Hello Victoria, the pastry flour is finer, it is sifted. If you have normal wheat flour before starting the recipe, you pour it into the glass and put it for a few seconds (10-12), at progressive speed 5-7-10. This will break up the lumps that there are, it will take in air and is sifted, just like the pastry flour and the bica will remain the same.
      I hope you like it, you will tell us. All the best.

  15.   nugget marti garcia said

    Hello Elena, the Galician bica is one of the cakes, which I like a lot, I gave it to a neighbor to try it and I have to make it, it seemed very good, it seemed very good to me. Thank you so much

    1.    Elena said

      I love the bica !. I'm glad you liked it, Pepita. All the best.

  16.   sandra said

    Hello yesterday I did it and it did not come out, it was a very strange thing, I stayed up beautiful but when I took it out I let it cool and when I cut it I realized that it was empty from the inside that only the layer of sugar had risen what a strange thing What could have happened, what did you do?
    a very good smell thanks to see if you can give me a solution because I want to do it congratulations on the recipes ………………

    1.    Elena said

      Hello Sandra, I don't know what could have happened, because if when you took it out it didn't get off and it was hollow inside, it's something very strange. It occurs to me that the dough took air and stayed inside and that is why it is the hollow thing. Next time, when you pour it into the pan, tap it against the counter to let the air out. Go ahead and do it again because it is delicious. All the best.

  17.   sandra said

    'I go back to being me, there is no way that it will come out. Could it be that it is the royal that I put on the landowner brand? The 2 times that I have tried to make the cake, the same thing has happened to me, it goes up but it remains empty inside. I have tried what you told me, to give a few blows to the air, but it does not work. Thanks.

    1.    Elena said

      Hi Sandra, what a chore. I always use Royal yeast, the truth is that I don't know how Hacendado is. I hope it comes out because it is one of the best cakes. All the best.
      I just saw online that if the dough is gradually pouring into the mold it can cause it to take in air and form holes, maybe that's it?

      1.    Elo said

        I always use the landlord and it doesn't give me any problem. That happened to me with a rice cake …… .Greetings

  18.   sandra said

    Thanks, I'll try again because the taste and smell is great, I'll tell you ...

    1.    Silvia said

      I'm sure the next time is the charm. That also happens to us with more than one recipe that must be repeated to embroider it.
      All the best

  19.   help said

    Hi, I have a question, can't it be done in a silicone mold?
    Thanks for your recipes, we love them.

    1.    Elena said

      Yes, Auxi. You can make it in the mold you want, the silicone ones are perfect, but it has to be large. All the best.

  20.   Delphi said

    Hello, this Galician Bica, it looks very good ... ummmmmm !!!!
    I have a question ... butter is margarine or good butter, as I say ????
    Thanks in advance, I make the cake safe.
    A kiss !!

    1.    Silvia said

      Dolphin, you can use whatever you want, although any recipe with good ingredients works out better.
      All the best

  21.   Pillar said

    Is the container you use to pour the dough very large? Thank you.

    1.    Elena said

      Hello Pilar, I do it in a rectangular mold of 30 x 26 cm. All the best.

  22.   Reyes said

    Well, we have already tried the bica at home, great !!!!!! It has nothing to do with the cupcakes I had made before. I know what I'm going to have for breakfast tomorrow.

    Congratulations!!! I love your blog. Tomorrow, for lunch I'm going to make the pumpkin cream, I'll tell you about it. Greetings.

    1.    Elena said

      I'm glad you like it, Reyes! It is a very rich cake. Greetings and thank you very much for seeing us.

  23.   Ana said

    This weekend I have a family meal, where there are Galician people, including my mother. I am going to prepare the bica and I hope to surprise you.
    I'll tell you.
    A greeting.

    1.    Elena said

      I hope you like Ana, it is a very rich cake. You will tell us. All the best.

      1.    Ana said

        Well, yes, a success. Very rich!!!
        A greeting.

        1.    Elena said

          I'm glad, Ana!

  24.   Delphi said

    Yesterday I made this cake so delicious, we all loved it.
    My congratulations on the recipe! It is great !!!.
    It comes out super fluffy and sooo soft, ummmm, to lick your fingers.
    Thank your friend Rosa Ardá for passing the recipe to you.
    A big kiss, I love your blog.

    1.    Elena said

      I'm glad you like it, Delfi! All the best.

  25.   Ana said

    Great, a success !!!!
    The ideal of these recipes is how easy they are and how good they come out, and so you are encouraged to try different ones.

    1.    Elena said

      I'm glad you liked it, Ana! All the best.

  26.   Mª JOSE LOPEZ said

    I congratulate you for all the recipes because they are great, my question is if it could be adapted for diabetics by adding saccharin measure, which is the one that sweetens the most, or if, on the contrary, it is not. The apple cake for diabetics is great but I would like to make another cake like that one.
    thank you very much

    1.    Elena said

      Hello Mª. José, the truth is that I have not tried it. I always make the cakes with sugar, but Silvia usually makes them with Measure for her grandmother, who is diabetic and they look great. Try and tell me. All the best.

  27.   MOM V said


    1.    Elena said

      Hello Mamen, you can add the sugar you want, it will suit you very well. I like it very sweet but it can be done with less. All the best.

  28.   Ana Maria said

    Hello Elena, in the section of fried milk I told you that I was going to do the bica and the result has been great, my co-workers have tried it and they liked it a lot, what they do most here in Alicante is silly coca. and nothing to do with this cake (I am Galician)…. the comment I wanted to make is that I have set it to 170º, but it was in the oven for about 1 hour and 20 minutes… can I raise the temperature so that it is done in less time? (my oven is normal) or is it normal that it takes so long? .... THANK YOU

    1.    Elena said

      Hello Ana María, I think it took too long. The truth is that each oven is different, but in your case I would set it a little higher (190º). Greetings and I'm glad you liked it.

      1.    ana maria said

        thank you, I'll tell you when I do it again ... greetings

  29.   Loli said

    Tell you that yesterday I made the bica and it came out fatal I was left as a super dry cake nothing to do with the one in the photo that looks very spongy, I don't know what I did wrong I think I read all the steps correctly. It looked very doughy, I think it has a lot of butter and a lot of flour, and I also needed less time in the oven because if it didn't burn, a greeting. I forgot I have already voted for the contest.

    1.    Elena said

      Hi Loli, I think it's a question of the oven. Your oven will be stronger than mine and it will be done much sooner. If it has been dry, it is because it had too much oven. The quantities are good, I make it very often because it is one of the cakes that we like the most. Greetings and thank you very much for voting for us.

  30.   MONICA VIRTO said

    Delicious is from now on my favorite, I made it to my husband who from time to time takes something to work to share, and they all loved it, not even the crumbs were left over and some of them secretly repeated, thanks for the recipe

    1.    Elena said

      I'm so glad, Monica! All the best.

  31.   paula said

    I made it this weekend and it was delicious !!! Thank you very much for your recipes

    1.    Elena said

      I'm glad, Paula!

  32.   ceci said

    This recipe is very rich but instead of butter I put cow butter, try it like this it is much richer. Your recipes are great to continue like this.

    1.    Elena said

      I'll try it, Ceci. Greetings and I'm glad you like our blog.

  33.   Clara said

    Is the cream normal cooking cream?
    I'm going to try it today!

    1.    Elena said

      Hello Clara, it is whipping cream, with 35% mg. It is the one we always use for confectionery. Greetings and I hope you like it.

  34.   vanesa said

    I wanted to write these lines to thank you for your blog.
    Two years ago I became independent and bought the TMX but of course with so many books, so many magazines, so many web pages, so many blogs, the base of frodo… .. !! I have a mess that I don't even know where to start.
    Many times when I see something that I like, I print it and save it ... but I have been like this for almost two years and accumulate a quantity of paper for nothing ....

    As I told you I wanted to thank you because in this blog I have found the little things that I have in a "special" folder, such as making hot chocolate, PX sauce, sirloin in puff pastry, chicken with honey, soy and lemon, even the bica !!! hahaha, I'm the daughter of a Galician woman and I didn't know how to do it.

    Thank you for having shaped my favorite recipes and making it so easy for me.

    Pd You are only missing the stuffed crepes !!

    1.    Elena said

      Thank you very much, Vanesa !. I am very happy that you like our blog. Ah! and I think we will put the recipe for the crepes soon.

  35.   mako said

    Yesterday I made it for the fourth time but I added a few walnuts and raisins and it was very good.

    1.    Elena said

      How delicious, Mako!

  36.   ELO said

    It tastes a lot like butter to me and I am not used to that flavor, I have also put it in a mold that is too large and it has cooked a little too much, and I have had it for 40 minutes… ..

    1.    Elena said

      Hi Elo, try a little less butter or substituting part of it for sunflower oil. We love this cake. All the best.

      1.    ELO said

        Next time I will try it as you told me Thank you Elena

  37.   Ana said


    I have tried to do the bica and I have already done it twice. Its flavor is exceptional, but I also have problems with my oven. I don't know if it has too much power because if I preheat the oven to 170º it will immediately brown on the outside because it is raw on the inside. I have tried not preheating the oven, but the first time it came out raw in the center and the second time, seeing that after 45 minutes it was completely raw in the center, I left it longer and in the end it was done but it was in the oven for 60 minutes. .
    Can you help me? I put it with heat up and down without a fan and at 170º without preheating the oven. I don't know what to do anymore, and I'm sorry because the cake has a fantastic flavor and my oldest son, who only likes Mercadona cake, drove him crazy and tells me to make a lot of it.
    Thank you very much

    1.    Elena said

      Hello Ana, the truth is that each oven is different. Mine is very old but I already have the point and the sponge cake is perfect. Try preheating the oven to 160º and bake it with air for about 50 minutes at 160º. I hope it looks good that way because the truth is that it is the richest sponge cake. All the best.

  38.   Carmen said


    1.    Elena said

      I'm so sorry, Carmen. I suppose it would go over the top and that's why it was hard. For me it is one of the best cakes. All the best.

      1.    Carmen said

        After the oven was not there I put it less time than it put, I took it to a restaurant where it was the birthday celebration and the cook told me that he thought it was excess flour

        1.    Elena said

          Hi Carmen, I do it very often and it looks like you see in the photo. Very good and very juicy !.

  39.   Maria to said

    Hello !
    Once again I am writing to thank you for your work. You have a page that I love.
    I have already done the bica several times and it has been great. I have taken it to work and my colleagues have liked it a lot.
    Every day I look to know what surprise you have prepared for us.
    Thank you

    1.    Elena said

      Thank you very much, Maria! I am very happy that you like our recipes. All the best.

  40.   Ana said

    Hello! It is the fourth time that I do the bica and the same thing always happens to me. When the 40 minutes arrive, I prick the cake to see if it is ready and it comes down in addition to being raw in the center. Anyway, next time I'll leave it for 50 or 60 minutes before prodding it, I can't think of anything else, but it has to come out. I love the taste of this cake.
    All the best

  41.   NARYA said

    Hello girls, today in the afternoon I made the bica to have a snack for my daughters and it came out perfect, it reminds me a lot of the maria luisa cake from Asturias.
    The truth is that I made half the amount in case it did not come out but I already say, as the recipe says it comes out great.
    Anyway, I accompanied it with a banana smoothie and I skipped my diet, I couldn't help it, and the truth is that I don't regret it, my daughters also loved it, there wasn't even a sample left, so I'll have to make another one the find pa my boy.
    Thank you very much for your recipes, they are wonderful. 🙂

    1.    Irene Thermorecetas said

      But what good news Narya! Well, that "jump in regime" is healthy, as far as possible, that everything homemade ... it is already known that it is much better than industrial. Thanks for your comment!

  42.   Juani gomez Sanchez said

    Elena did the vica and it came out very good but the next day it got hard right away it's normal

  43.   Juana said

    Hello everybody. Yesterday I did it, and there is no longer…. And that I put cream with 15 mg. It reminded me of a corn thread that they bring me from Guitiriz (Lugo), the next one I will make with corn flour ..

    1.    Irene Thermorecetas said

      Well Juana, if there is no more left, it is a fantastic sign that you liked it a lot! Tell us how you get with cornmeal. Thanks for your comment! It is always a joy to know that the recipes turn out well. Good weekend!

  44.   Juana said

    I have already made it with corn flour (mercadona), although it tastes just as good, the cake is shelled …… instead of cutting it we are going to eat it by the spoonful, ha ha ha. Conclusion: the original recipe the best. All the best

  45.   Pitu said

    The cakes come out fine for me, but when they have been out for a while some of them come down from the center, why? ...

    1.    Virtues said

      Leave a few minutes before opening, prick with a needle or skewer (metal) and if it comes out clean it is. if a little cream comes out, it means that you still lack time ...

    2.    Irene Thermorecetas said

      Hello Pitu, I think it is because they are not fully cooked, that is, the center has not set enough for you and that is why when you take it out of the oven it is not solid and does not hold the weight. You will tell me! If you see that it begins to burn on top and there is still time to finish it, cover it with albal paper.

  46.   Pitu said

    Thanks Virtues, why do you get off then?

  47.   Pitu said

    You're right Irene, where it went down when I broke it was raw …… thank you, well and they're eating it all, it's only a little in the center but enough for it to go down.

    1.    Irene Thermorecetas said

      I'm glad we found the Pitu fault, you'll see how the next time you get a 10. Nothing happens to eat the piece that has been raw, eh? There are people who like ... that I know who scrape up what is left over from the cake batter and muffins hahaha for tastes ...!

  48.   teresa said

    I just made the cake and it came out fantastic, it looks good, the only thing that next time I am going to do it in a round mold with an empty center, it will surely not take so long to cook.
    This recipe is noted.
    Thank you very much

    1.    Irene Thermorecetas said

      Thanks Teresa! Of course, give it the shape you like the most, sure that round is spectacular. Greetings!

  49.   luisa said

    I'm 5 minutes away from taking it out of the oven. The first time it turned out great, this time, due to the rush, the butter was not at its temperature point so we'll see. Encourage you to do it