Begränsade områden: Världens mest extraordinära och oåtkomliga platser
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High on the windswept cliffs of Rab Island, a sweet tradition endures: Rapska torta (Rab Cake). Unlike rustic Croatian pastries, this is a refined, delicate dessert made almost entirely of almonds. It is famous for its spiral shape, often likened to a coiled seashell or the sun’s rays. Legend holds that it was created centuries ago by Rab’s Benedictine nuns and local pastry chefs to honor noble guests – even papal visitors. The cake embodies the island’s history of Mediterranean trade: each bite is intensely almond-scented, with notes of lemon zest and a whisper of liqueur.
Rab’s cake reflects its heritage: during the Venetian era, almonds and citrus were prized on the island, and locals crafted them into this treat for weddings and feasts. Traditional recipes call for finely grinding blanched almonds with sugar, egg and a splash of maraschino (or rum), then painstakingly rolling very thin sheets of dough around this almond paste in a tight coil. The result is a cake that is both crumbly and tender, with a crisp golden exterior and a moist, nutty interior. It is often dusted with powdered sugar to mimic Rab’s sunlit stone architecture, symbolizing the island’s sunny charm.
What makes Rapska torta truly special is the labor of love it demands. The dough must be rolled almost paper-thin, and the almond paste spread just so, before coiling into a spiral. It is then baked slowly at a low temperature, to ensure it cooks through without burning. The finished cake is rustic in appearance but elegant in flavor – each slice offers buttery almond richness with a gentle citrus aroma. Even centuries later, this cake carries the noble traditions of Rab’s past. Savored with a cup of coffee or a glass of sweet wine, Rapska torta is a celebration in itself: a heritage pastry that tastes of Rab’s sunny hills and old-world hospitality.
12
portioner20
minuter45
minuter282
kcalRapska torta is a classic Croatian almond cake from the island of Rab. It starts with a simple dough of flour, sugar, butter, egg, and a touch of spirit, rolled very thin. Separately, blanched almonds are ground to a fine powder and mixed with sugar, egg, and lemon zest to make a sweet almond paste. This filling is spread on the dough, which is then rolled up in a tight spiral and coiled into a cake. The cake is baked slowly, then cooled and dusted with icing sugar. The result is a rich, tender cake with the intense flavor of almonds and citrus. This recipe walks through each step: making the dough, preparing the filling, rolling the cake, and baking it to golden perfection. Serve Rapska torta in thin wedges, ideally with coffee or liqueur, to appreciate its delicate almond aroma and historical charm.
130g all-purpose flour (≈1 cup) – for the dough.
1 large egg (plus 1 egg white reserved) – beaten (small whisk).
20g butter, softened (≈1½ tbsp) – folded into the dough.
2½ tbsp cold water (≈40 ml) – just enough to bring the dough together.
1 tbsp sugar – for the dough.
Pinch of salt.
200g blanched almonds – very finely ground (about 1⅔ cups).
200g powdered sugar – or process granulated sugar with the almonds.
1 large egg – to bind the filling.
20ml maraschino liqueur or dark rum (≈1 tbsp) – for classic flavor (substitute almond extract or orange juice if desired).
Zest of 1 lemon (and ½ orange, optional) – for fragrance.
Pinch of salt.
5–6 whole blanched almonds – for decorating the top.
Melted butter – for brushing the dough.
Icing (powdered) sugar – for dusting.
Gör degen: In a bowl, combine the flour, beaten egg (reserve the white), softened butter, sugar, and salt. Add water gradually and mix until a firm dough forms. Knead briefly until smooth. Wrap in plastic and rest for 30 minutes.
Förbered fyllningen: Grind the almonds and sugar finely (in a food processor or blender). In a bowl, mix this almond-sugar flour with the egg, liqueur, citrus zest, and salt until a thick paste forms.
Kavla ut degen: Lightly flour a work surface. Roll the rested dough into a very thin circle (about 25–30 cm diameter). The thinner you roll, the more delicate the cake.
Spread the almond paste: Place the dough on a baking sheet. Spread the almond filling over the entire surface, leaving a small border.
Form the spiral: Using a sharp knife or pastry cutter, cut the dough into a spiral from the edge toward the center (leave the middle intact). Gently roll the spiral from the outer end toward the center, coiling it into a tight round cake. Pinch the end to seal.
Transfer and decorate: Carefully lift the spiral cake into a buttered or parchment-lined cake pan (round or square). Press the whole blanched almonds into the top as decoration. Brush the entire surface with melted butter.
Baka: Preheat oven to 160 °C (320 °F). Bake the cake until lightly golden and firm, about 40–45 minutes (lower temperature helps it bake gently).
Cool and finish: Let the cake cool completely. Dust generously with icing sugar before slicing. Serve in thin wedges with coffee or liqueur.
| Kalorier | Kolhydrater | Protein | Fett | Fiber | Natrium | Allergener |
| 282 kcal | 36 gram | 7 gram | 13 gram | 3 gram | 20 mg | Wheat, Eggs, Almonds (nuts) |
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