"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Bica Gallega (Galician Cake) Recipe

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This recipe for Bica Gallega (Galician Cake), by , is from The Northeast First Friday Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Marilyne Phelps

Category:
Category:

Ingredients:  
Ingredients:  
4 large eggs
1 1/2 c granulated sugar
14 T clarified butter , at room temperature (Ghee is clarified butter. You can make it by warming butter and skimming off the milk solids that rise to the top. What is left should be clear. You can also buy in Indian and health food stores)
1/2 pint heavy whipping cream
3 1/4 c all purpose flour
3 tsp baking powder
granulated sugar for sugar crust topping
vegetable shortening and flour for coating baking pan

Directions:
Directions:
All ingredients should be brought to room temperature before beginning preparation of this recipe. Heat oven to 350F degrees (180C). Place the eggs, sugar and clarified butter into a large mixing bowl. Whip them together with a mixer until creamy, smooth and fluffy, and the color turns light yellow. Reduce the beater speed to lowest setting and slowly pour in the whipping cream. Sift the flour and baking powder together. With mixer on low speed, gradually add the flour-baking powder mixture. Mix until batter is thoroughly blended (batter will be thick!). Coat the inside of an 8x12-inch glass baking dish with vegetable shortening. Then, add a few tablespoons flour to the pan, and tilt and rotate the pan so that all the surfaces are coated with flour. Discard any flour that does not stick. Pour the batter into the baking dish or pan. Because the batter will be thick, spread the batter into the corners of the pan using a rubber spatula. Sprinkle sugar evenly all over the top to create the characteristic flaky, crunchy crust. Bake on the center rack of the oven for approximately 25-45 minutes. The baking time will depend on the size and type (glass or metal) of pan. The sugary top crust should be golden brown and flaky. A toothpick inserted into the center of the cake should be clean when removed. Allow to cool for 10-15 minutes before cutting.

 

 

 

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