Paledonias / Cucas / Catalinas

This cake or biscuit is known by many names in different parts of Venezuela, but the recipe is fundamentally the same. Paledonias are distinguished from conventional cakes by their dark color. People use raw cane sugar instead of regular sugar to achieve the desired hue.

Paledonias is a Venezuelan delicacy that is most abundant in the Andes and western areas. Paledonias are half cake and half cookie, with a soft and pleasant texture and a sweet flavour that coats your taste receptors right away. Paledonias are made using flour, maple syrup, cinnamon, and a blob of unrefined cane sugar. The sugar is what gives Paledonias its distinctive brown hue and soft yet crunchy surface. While the inside resembles a sponge cake. Paledonias are delicious as a dessert, but they are also popular as a snack or at breakfast, where they are served with coffee and milk. Something you should try at least once when traveling.