Velvety gofio cake with orange
Discover the history and uses of gofio, the roasted grain flour from the Canary Islands. From Guanche tradition to contemporary comfort food – including a recipe for light cake with gofio and orange.
What is gofio?
Gofio is more than just flour. Gofio is more than just flour. It represents survival, tradition and identity in the Canary Islands. Gofio is a food that has been eaten by people living on the Canary Islands for a very long time. It is made from roasted grains, such as wheat, barley or corn, and is then ground into a fine, slightly nutty powder. In this blog, we look at the history of gofio, find out how it is still loved today, and then give you a recipe for a light cake that celebrates its history and will surprise your taste buds.
Gofio and the Guanche people
The origins of gofio date back to the Guanches, the original inhabitants of the Canary Islands. They ground roasted grain with stone mills and mixed it with water, milk or fat to make nutritious pastes. Gofio was simple, nutritious and could last a long time – perfect for a life of farming in a volcanic landscape.
After the Spanish conquest, gofio remained an essential part of the diet, especially in times of scarcity. In towns like La Orotava (button), water mills were built along the river to produce gofio on a larger scale. Today, a few mills are still in operation, such as the Molino del Hoyo, which helps to keep the craft alive.
Gofio today: comfort food with character
Gofio is still a big part of Canarian cuisine. You can find it in breakfast dishes, as a thickener in sauces, in soups such as escaldón de gofio, and also in desserts. It is mixed with milk and honey for a nutritious breakfast, or used in modern desserts like mousse, ice cream and pastries.
Gofio is special for three reasons. Firstly, it has a lightly toasted flavour. Secondly, it is high in nutritional value as it is rich in fibre and minerals. Thirdly, and finally, it is important in culture. It is an ingredient that has been used for generations – from the Guanches to modern chefs. Gofio is for everyone and for every occasion: from a simple breakfast to a fancy dessert, for children and grandparents alike, and for those who like it traditional as well as for those who like to try new things.
Where can you buy gofio outside the Canary Islands?
Luckily, you can also find gofio outside the Canary Islands. In Belgium and the Netherlands, you can order it online from specialised health food shops and other webshops. Here are some reliable addresses:
- Naturitas.nl – offers organic oat gofio and other varieties
- Amazon.nl – sells La Piña brand gofio in various sizes
- TuCanarias.com – a Canarian webshop with a wide range of gofio made from corn, wheat and mixtures
When you buy gofio, pay attention to the type of grain (corn, wheat, barley) and the roasting intensity - these strongly affect the flavour. Corn gofio or a mild wheat variety is ideal for the cake recipe in this blog.
Recipe: Velvety gofio cake with orange
Fancy something tasty with a touch of Canarian heritage? This light cake with gofio and orange is easy to make, smells delicious and is perfect with a cup of tea or as a sunny dessert.
Ingredients (for a 22 cm round cake tin):
- 200 g gofio (preferably roasted corn or wheat)
- 150 g flour
- 3 eggs
- 150 g sugar
- 120 ml olive oil (light, fruity variety)
- 150 ml milk (full-fat or semi-skimmed)
- Zest and juice of 1 organic orange
- 1 teaspoon vanilla extract
- 16 g baking powder
- Pinch of salt
- Butter for the cake tin
- Icing sugar or extra orange zest for finishing
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Step 1: Preheat
Preheat the oven to 180°C (top and bottom heat). Grease a cake tin and sprinkle it with flour or line it with baking paper.
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Step 2: Mix the dry ingredients
Sift the flour and baking powder into a bowl. Add the gofio and salt and mix well.
![Gofio Cake 2]()
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Step 3: Beat the wet ingredients
Beat the eggs with the sugar until light and fluffy. Add the oil, milk, vanilla, orange zest and juice and mix everything together until it is smooth.
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Step 4: Combine
Fold the dry ingredients into the egg mixture with a spatula until you have a smooth batter. Do not stir for too long.
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Step 5: Baking
Pour the batter into the tin and bake for 40–45 minutes, until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a wire rack.
![Gofio Cake 15]()
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Step 6: Finishing
Sprinkle the cake with gofio or icing sugar or garnish with extra orange zest. Serve lukewarm or at room temperature with a spoonful of Canarian honey, a dollop of whipped cream or creamy yoghurt.
Tip: This cake is also delicious with pieces of dark chocolate or chopped almonds.
![Gofio Cake 9]()
Fancy more flavours from the Canary Islands? Then try my recipe for tiramisu with banana and coffee crumble – a recipe inspired by my visit to Gran Canaria.