Recipe: Galician pie Bica de Tribes step by step with pictures | Handy.Recipes

Galician pie Bica de Tribes

Cooked Galician pie bica de tribes

Time to cook: 900 minutes

Total Servings: 12

Nutritional Value

Bica is a famous Galician pie, very rich and aromatic. It is said that all the tourists take home the bica as a gift for their relatives. Mostly biká is baked with baking powder. But in the town of A Pobra de Tribes in the province of Orense, bika is baked the old-fashioned way, with yeast. There was no leavening agent about a hundred years ago! The use of yeast gives this pie an even better flavor and aroma. I tried baking it on yeast and it turned out a great cake with a pretty dense, moist crumb and a sweet cinnamon crust. So I decided to take a chance and bake it with sourdough! Of course, the cake came out even better and the sourdough gave it its beautiful flavor. So I suggest you try bique de tribes with me on sourdough!

Author of the recipe

Ingredients for Galician pie "bicca de tribes":

Stirrer with yeast

  • Wheat flour / Flour (baking) - 200 g
  • Water - 135 ml
  • Yeast (fresh) - 5 g

Starter on sourdough

  • Sourdough - 100 g
  • Wheat flour / Flour (baking) - 150 g
  • Water - 85 ml


  • Stuffing (all of it)
  • Butter (or lard) - 250 g
  • Sugar (+ 60g for sprinkles) - 400 g
  • Chicken egg - 6 pcs
  • Wheat flour / Flour (plain) - 250 g
  • Lemon peel - 1/2 pc
  • Cinnamon (+ 1 tbsp.l. for sprinkles) - 1 teaspoon
  • Salt - 1 pinch.

How to cook Galician pie "bicca de tribes" step by step with photos

Depending on whether you bake the cake on yeast or sourdough, mix the ingredients for the sourdough (one of the two) and put the bowl with the sourdough, covered with cling film, overnight in the refrigerator - if baked on yeast. If baking with sourdough, leave it at room temperature.

The next day we knead the dough. I used pork lard, as it is a more traditional ingredient for Spanish baked goods. Lard has a crumbly texture to it, and does not smell in the finished product at all. You can buy it or make it yourself from internal fat.

Melt the fat (or butter) until liquid. The fat must not boil.

Pour the fat into a large bowl and add the sugar.

Whisk for a few minutes until the mixture turns white. Then add the eggs, one at a time, beating well and fluffing up the mixture.

Add the lemon zest and 1 teaspoon of cinnamon.

My starter has risen. Add it to the dough as well.

Whisk the mixture well. We should get a perfectly smooth, homogeneous mass. Gradually add sifted flour and salt, two to three tablespoons at a time. The dough should be homogeneous, without lumps.

I grease a 25x35 glass of butter and dust it with flour.

Mix 60 grams of sugar with a tablespoon of cinnamon.

Sprinkle the dough into the mould and sprinkle with the sugar and cinnamon. Let the dough rise. I may not have taken a picture here. It took me about 4 hours for the sourdough to rise to the rim of the mold.

Preheat oven to 180 degrees top and bottom. Bake for about 50 minutes until dry. If the top gets too ruddy, cover the mold with foil. After taking the pie out of the oven, let it cool completely in the mold.

Here's a bigger slice.

Nutritional Value:

Whole Dish:
6137.9 Calories
106.9 g
253 g
862.1 g
Per Serving:
511.5 Calories
8.9 g
21.1 g
71.8 g
318 Calories
5.5 g
13.1 g
44.7 g

Salt, Flour, Wheat Flour, Sugar, Buttermilk, Sweet, Eggs, Water, Sourdough, Cinnamon, Yeast, Lemon Cinnamon, Cakes, Muffin, Biscuits, Lemon Cake, Dough

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