Dish

Rapska torta

Rab Cake

Rapska torta is a rich and decadent cake that is made with ground almonds, lemon zest, honey, and egg yolks. The mixture is baked until golden brown, then topped with a layer of meringue and baked again until the meringue is lightly browned. Rapska torta is best served cold with a cup of coffee or tea.

European cuisine› Mediterranean cuisine› Balkan cuisine› Croatian cuisine

Dessert› Cake

Origins and history

Rapska torta is a traditional Croatian cake that originated on the island of Rab, where it was made by the nuns in the local monastery. The cake was originally made with sugar instead of honey, but honey is now commonly used.

Dietary considerations

Gluten-free, Vegetarian, contains nuts

Variations

There are many variations of Rapska torta, some of which include the addition of chocolate or orange zest. Some recipes also call for the use of walnuts instead of almonds.

Presentation and garnishing

Rapska torta can be presented on a cake stand with a dusting of icing sugar. It can also be garnished with fresh berries or a sprig of mint.

Tips & Tricks

To make the perfect Rapska torta, be sure to use good quality almonds and honey. The meringue should be whipped until it forms stiff peaks before being spread over the top of the cake. Be sure to bake the cake until the meringue is lightly browned.