Rapadura

Cone-shaped sweet of Palmero origin, made with palm honey or sugar, gofio, almond and aromas of lemon, cinnamon and aniseed.

Rapadura
Download original image

Generated image of rapadura.Canarias Historia / ChatGPTImagen generada para uso editorial

History and origin

Rapadura originates in La Palma and dates back to the cultivation of sugar cane in the archipelago. Its characteristic cone shape and intense sweet flavour made it a traditional sweet for festivals and the Palmero breakfast.

Cultural context

It is made by cooking palm honey or sugar with spices, then mixing in gofio and ground almond and shaping into cones. It is traditionally wrapped in cellophane and eaten in small portions.

Documented ingredients

  • 200 g Canarian gofio
  • 100 g ground almonds
  • 250 ml palm honey (or cane syrup)
  • 250 g sugar
  • Lemon zest
  • Ground cinnamon
  • 1 teaspoon aniseed

Documented preparation

  1. Grease the cone-shaped moulds or line them with baking paper.
  2. Heat the honey, sugar, cinnamon, lemon zest and aniseed in a saucepan, stirring until a thick caramel forms.
  3. Remove from the heat, add the gofio and ground almonds, and mix until well combined.
  4. Pour the mixture into the moulds, leave to cool completely, unmould and wrap in cellophane.

Traceability sources