INGREDIENTS 4 Eggs. 275 g of sugar. 200 g of room-temperature cow butter. 400 g of all-purpose wheat flour or Galician wheat. 150 ml of cream. 15 g of baking powder. Pinch of salt. 300 g of drained pumpkin puree. 1/2 Teaspoon of ground cinnamon, half for the dough and the other half for the topping. For finishing, 50 g of sugar mixed with ground cinnamon. METHOD Preheat the oven to 185°C. Line the mold with parchment paper. Mix the sugar with the butter until well combined, then add the eggs one by one. Add the next one when the previous one has been fully incorporated. Add the pumpkin puree in two portions and integrate each time. Incorporate the sifted flour with the baking powder, a pinch of salt and the a half of the cinnamon, alternating with the addition of cream, starting and finishing with the flour. Pour the mixture into the mold, sprinkle sugar mixed with cinnamon on top, and bake at 185°C for 15 minutes. Then reduce the temperature to 180°C and bake for approximately 40 more minutes. Check for doneness by inserting a toothpick; if it comes out dry, it's ready. If not, bake for a few more minutes. Remove the "bica" from the oven, let it cool for 10 minutes, and then unmold it onto a cooling rack. To serve, allow it to cool completely. You can easily prepare PUMPKIN PUREE in the microwave: Peel, clean, and cut the pumpkin into chunks. Place the pieces in a microwave-safe dish, add a few drops of water to aid in steaming, and cover with plastic wrap or a lid. After 8 minutes, the puree should be cooked; check to ensure the pumpkin is soft. If not, give it an additional 2 or 3 minutes. Be careful when removing the plastic wrap or opening the lid because the steam will be very hot.