PALEDONIA, also referred to as Torta de Panela, is a delightful Venezuelan dessert that embodies the rich flavors of unrefined cane sugar, subtly spiced with star anise and cinnamon. This traditional treat offers a comforting blend of textures and aromas, making it a cherished dish for gatherings among friends and family. With its simple preparation and wholesome ingredients like all-purpose flour, eggs, and margarine, PALEDONIA promises to be both easy to make and a joy to savor. Perfectly moist and fragrant, it’s an ideal choice to accompany moments of warmth and togetherness.
Ingredients:
- 1 kg all-purpose flour
- 1 panela (unrefined cane sugar block)
- 4 eggs
- Star anise
- Ground cinnamon
- 2 teaspoons baking soda
- 1 liter of water
- 100 g margarine
Preparation:
- Combine Ingredients: In a pot, mix the water, panela, star anise, and ground cinnamon. Heat over low heat until well combined. Remove from heat and let it cool for about 20 minutes.
- Incorporate Other Ingredients: Gradually add margarine, baking soda, and eggs (one at a time) into the pot, stirring constantly. Then, add the flour, mixing until the batter is smooth and free of lumps.
- Prepare for Baking: Pour the batter into a greased and floured baking mold.
- Bake: Preheat your oven to 180°C (350°F). Bake the mixture for 25 to 30 minutes. To check if it’s done, insert a wooden toothpick into the center of the cake—if it comes out clean, your torta de panela is ready!
This Venezuelan sweet treat is perfect for sharing with friends and family. Enjoy!
