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In the coastal town of Makarska, between the Adriatic and the Biokovo massif, Makarana Torta has long signaled a special day. Local writers and tourism boards describe it as one of the emblematic sweets of the Makarska Riviera, bound up with baptisms, weddings, Christmas tables, and New Year feasts. The cake carries the name of the town itself and appears in regional cookbooks and official brochures as a kind of edible calling card: visitors are urged not to leave Makarska without a slice.
At its core, Makarana Torta is a study in almonds and citrus. Traditional formulas from Makarska and nearby Podgora call for large quantities of blanched, toasted almonds, mixed with sugar and eggs, scented with lemon and orange zest, and lifted with the perfume of maraschino or local rose liqueur (rožolin). A shortcrust pastry base carries this rich almond mixture, and a lattice or pattern of dough strips or whole almonds often finishes the surface. TasteAtlas describes the cake as once reserved for nobility and served only on the most formal occasions, which fits the ingredient list: almonds, citrus, nutmeg, cinnamon, maraschino, and vanilla, in generous proportions.
One striking detail appears in several Croatian sources: “there is no single exact recipe; almost every home cook in Makarska has a own version.” Some recipes keep the grand scale of older feasting tables, with a kilogram of almonds and a kilogram of sugar, plus fifteen eggs. Others, aimed at modern households, scale the quantities down while preserving the same structure: crisp, buttery dough below and a soft, fragrant almond filling above.
The version presented here follows those classic Dalmatian ratios but adapts them for a standard 24–26 cm springform or tart pan and a dozen generous slices. The dough uses a mixture of flour, butter, egg, sugar, lemon zest, and a touch of maraschino, close to the Makarska and Net.hr newspaper recipes. The filling draws directly on regional formulas: blanched and lightly toasted almonds, granulated sugar, plenty of eggs, lemon and orange zest, fresh citrus juice, vanilla sugar, nutmeg, and maraschino.
In the oven, the cake bakes in two stages. A first stretch at a higher temperature helps set the structure and form a thin crust, while a second, longer spell at a lower temperature gives the almond filling time to cook through without turning dry. This two-step schedule appears in several Croatian instructions, where the cake bakes at 180 °C, then continues at 150 °C after decoration with pastry strips or almonds.
The finished slice is dense yet tender. The edges of the dough turn golden and slightly crumbly, while the almond layer stays gently chewy with a fine, moist crumb. Citrus zest and juice bring freshness that cuts through the richness, and maraschino supplies a clear Dalmatian note, linking Makarska to the wider tradition of almond-based coastal cakes like Rab cake on the island of Rab.
Makarana Torta fits many roles. It works as a centerpiece dessert for winter holidays, where its keeping quality becomes an advantage; older cookbooks mention that it travels well and lasts for several days at room temperature, which made it a prized gift for families living abroad. It also serves as a special-occasion cake for birthdays and saints’ days, when a full almond cake feels more appropriate than a simple sponge. This scaled recipe remains faithful to the flavor profile and structure that locals recognise, while staying manageable for a home kitchen that might not need a cake sized for an entire extended family.
12
servings45
minutes580
kcal30
minutes75
minutesMakarana Torta is a traditional almond cake from Makarska on Croatia’s Dalmatian coast. A rich almond filling, perfumed with lemon, orange, vanilla, nutmeg, and maraschino, sits on a crisp shortcrust base and bakes until the surface forms a light crust while the interior stays soft and fragrant. The recipe here uses blanched, toasted almonds for deeper flavor, a mix of zest and juice for clear citrus notes, and a two-stage bake that mirrors regional instructions. The cake suits twelve generous slices and keeps well, so it works both for holiday tables and as a make-ahead dessert for gatherings where a distinctively Dalmatian sweet feels right at the center of the table.
All-purpose flour – 250 g — Forms the structure of the base; plain wheat flour.
Powdered sugar – 50 g — Sweetens the dough and keeps it tender.
Fine sea salt – ¼ tsp — Balances sweetness and sharpens flavor.
Unsalted butter – 150 g, cold, cubed — Creates a crisp, rich pastry; cold butter prevents greasiness.
Large egg – 1 — Binds the dough and adds color.
Maraschino liqueur – 2 tbsp (30 ml) — Traditional Dalmatian choice; adds aroma and a faint bitterness. Use orange liqueur or mild rum if maraschino is unavailable.
Finely grated lemon zest – 1 tsp (from about ½ lemon) — Adds citrus notes to the crust and underlines the filling.
Whole blanched almonds – 400 g — The main body of the cake; use good-quality almonds. Blanch and peel raw almonds if needed. Traditional recipes use roasted almonds, which give a deeper nut flavor.
Granulated sugar – 350 g — Sweetens and helps the filling set.
Vanilla sugar or vanilla extract – 1 packet (about 8 g) or 2 tsp extract — Adds warm sweetness typical of Croatian cakes.
Large eggs – 6, separated — Yolks enrich the filling; beaten whites lighten the texture, as seen in several regional recipes that fold in whipped whites at the end.
Finely grated lemon zest – from 1 lemon — Brightens the almond mixture.
Finely grated orange zest – from 1 orange — Adds a rounded citrus scent.
Fresh lemon juice – 3 tbsp (45 ml) — Balances sweetness and sharpens flavor.
Fresh orange juice – 3 tbsp (45 ml) — Adds moisture and a soft orange note.
Maraschino liqueur – 3 tbsp (45 ml) — Classic Dalmatian aroma in the filling; rose liqueur (rožolin) appears in some Makarska formulas and can stand in here.
Ground nutmeg – ¼ tsp, freshly grated if possible — Traditional spice in this cake.
Ground cinnamon – ¼ tsp — Gentle warmth that supports the almond and citrus.
Unsalted butter – 30 g, melted and cooled slightly — Adds richness and helps with slice stability.
Fine sea salt – a small pinch — Rounds the sweetness.
Reserved scraps of pastry dough — Cut into thin strips for a lattice, echoing Makarska presentations.
Whole blanched almonds – 24–30 pieces — Optional; press into the surface toward the end of baking, a common decorative finish in Croatian recipes.
Egg white – 1, lightly beaten — Optional; helps whole almonds adhere if used as decoration.
Blanch and peel the almonds (if needed). Cover whole almonds with boiling water, leave for 2–3 minutes, drain, and slip off the skins. Pat dry thoroughly.
Toast the almonds. Spread peeled almonds on a baking tray and toast at 150 °C / 300 °F for 10–12 minutes, stirring once, until pale golden and fragrant. Cool completely. Croatian sources stress this step for deeper flavor.
Grind the almonds. Pulse the cooled almonds in a food processor until mostly fine with a few small pieces left for texture. Avoid turning them into paste.
Mix dry ingredients. In a large bowl, whisk together flour, powdered sugar, salt, and lemon zest.
Cut in the butter. Add cold butter cubes and rub them into the flour with fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized bits.
Add egg and liqueur. Lightly beat the egg with maraschino, pour over the flour mixture, and bring the dough together with hands or a spatula until it forms a soft, cohesive ball.
Rest the dough. Shape the dough into a flat disc, wrap in plastic or cover, and chill for at least 30 minutes. Regional recipes mention resting the dough before rolling.
Separate the eggs. Place yolks in one large bowl and whites in another clean bowl.
Beat yolks with sugar. Add granulated sugar and vanilla sugar (or extract) to the yolks and beat with a mixer on medium speed for 3–5 minutes, until thick, pale, and slightly increased in volume.
Add flavorings. Mix in lemon and orange zest, lemon and orange juice, maraschino, nutmeg, cinnamon, melted butter, and a small pinch of salt until smooth.
Fold in ground almonds. Add the ground almonds in two or three additions, stirring gently until evenly combined; the mixture will be quite thick.
Beat egg whites to soft peaks. Whip the egg whites on medium-high speed until they form soft, glossy peaks that hold their shape.
Lighten the almond mixture. Stir one-third of the whipped whites into the almond batter to loosen it, then fold in the remaining whites gently with a spatula, keeping as much air as possible. Traditional instructions describe folding beaten whites into the almond–egg base at this stage.
Heat the oven. Preheat to 180 °C / 350 °F with a rack in the lower middle position.
Prepare the pan. Butter a 24–26 cm (9½–10 in) springform or tart pan and line the base with parchment.
Roll out the dough. On a lightly floured surface, roll the rested dough to a circle about 4–5 mm thick, large enough to line the base and sides of the pan with a small overhang, in line with Makarska recipes.
Line the pan. Transfer the dough to the pan, gently press it into the base and sides, trim excess, and reserve scraps for lattice strips if desired.
Add the filling. Pour the almond mixture into the lined pan and smooth the top with a spatula. Tap the pan lightly once or twice on the counter to release larger air pockets.
First bake. Bake at 180 °C / 350 °F for about 45 minutes, until the top is lightly browned and feels set around the edges, with a slight wobble in the center. Regional instructions follow a similar first stage of around 45 minutes.
Decorate (optional). Remove the cake from the oven. If using lattice strips, roll reserved dough into thin ribbons and lay them across the surface in a diamond pattern. If using whole almonds, brush the top lightly with beaten egg white and press almonds into place.
Second bake. Lower the oven temperature to 150 °C / 300 °F. Return the cake to the oven and bake for a further 30 minutes, until the top is a deep golden color, the lattice is baked through, and a skewer inserted near the center comes out with only a few moist crumbs. Croatian recipes describe this second stage at a reduced temperature.
Cool. Place the pan on a rack and cool the cake completely in the pan. Once cool, release the springform ring or lift the tart from its ring and set the cake on a serving plate.
Rest before serving. For best texture and flavor, let the cake rest, loosely covered, for at least several hours or overnight at cool room temperature before slicing. Traditional sources highlight the good keeping quality of Makarana Torta, and the flavor deepens as it rests.
Approximate values for one of 12 servings, based on standard reference data for almonds, flour, sugar, butter, and eggs, and consistent with nutrition figures published for traditional Makarana Torta per 100 g (around 564 kcal).
| Nutrient | Approx. Amount per serving |
|---|---|
| Calories | ~580 kcal |
| Carbohydrates | ~60 g |
| Protein | ~13 g |
| Fat | ~32 g |
| Fiber | ~5 g |
| Sodium | ~120 mg |
| Key Allergens | Gluten (wheat), eggs, dairy (butter), tree nuts (almonds) |
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