Tajik-inspired Kaštelanska Torta

Ingredients

In this Tajik-inspired adaptation, we infuse the traditional Kaštelanska Torta with the aromatic flavors of Tajikistan. The original Croatian recipe is enhanced with the addition of cardamom and rosewater, giving the cake a distinct Middle Eastern touch. The filling is transformed with the inclusion of pistachios, adding a delightful nuttiness to the creamy layers. These modifications create a unique fusion dessert that pays homage to both Croatian and Tajik culinary traditions. We alse have the original recipe for Kaštelanska torta, so you can check it out.

• 4 large eggs 4 large eggs
• 200g (1 cup) sugar 200g (1 cup) sugar
• 200g (1 ½ cups) all-purpose flour 200g (1 ½ cups) all-purpose flour
• 1 tsp baking powder 1 tsp baking powder
• 1 tsp ground cardamom 1 tsp ground cardamom
• 1 tsp rosewater 1 tsp rosewater
• 200g (7 oz) apricot jam 200g (7 oz) apricot jam
• 200g (1 cup) unsalted pistachios, finely chopped 200g (1 cup) unsalted pistachios, finely chopped
• 500ml (2 cups) heavy cream 500ml (2 cups) heavy cream
• 50g (¼ cup) powdered sugar 50g (¼ cup) powdered sugar
• 1 tsp vanilla extract 1 tsp vanilla extract
• Rosewater glaze: Rosewater glaze:
• 100g (1 cup) powdered sugar 100g (1 cup) powdered sugar
• 1 tbsp rosewater 1 tbsp rosewater
• Crushed pistachios, for garnish Crushed pistachios, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 28g, 14g
• Carbohydrates (total, sugars): 45g, 30g
• Protein: 7g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour two 20cm (8-inch) round cake pans.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until light and fluffy.
3. 3.
   In a separate bowl, whisk together the flour, baking powder, and ground cardamom.
4. 4.
   Gradually add the dry ingredients to the egg mixture, mixing until well combined.
5. 5.
   Stir in the rosewater.
6. 6.
   Divide the batter equally between the prepared cake pans and smooth the tops.
7. 7.
   Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
9. 9.
   In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. 10.
    Place one cake layer on a serving plate and spread a generous layer of apricot jam over it.
11. 11.
    Sprinkle half of the chopped pistachios over the jam.
12. 12.
    Spread a layer of whipped cream over the pistachios.
13. 13.
    Place the second cake layer on top and repeat the process with the remaining jam, pistachios, and whipped cream.
14. 14.
    In a small bowl, whisk together the powdered sugar and rosewater to make the glaze. Drizzle the glaze over the top of the cake.
15. 15.
    Garnish with crushed pistachios.
16. 16.
    Refrigerate for at least 2 hours before serving to allow the flavors to meld together.

Treat your ingredients with care...

• Pistachios — Make sure to finely chop the pistachios for a smooth and even texture in the filling and garnish.

Tips & Tricks

• For an extra burst of flavor, soak the apricot jam in a small amount of rosewater before spreading it on the cake layers.
• If you prefer a stronger cardamom flavor, increase the amount to 2 teaspoons.
• To make the cake more festive, decorate the top with edible rose petals or silver dragées.
• If you're short on time, you can use store-bought whipped cream instead of making it from scratch.
• Serve the cake chilled for the best texture and flavor.

Serving advice

Serve Tajik-inspired Kaštelanska Torta as a centerpiece dessert at special occasions or enjoy it with a cup of fragrant Tajik tea for a delightful afternoon treat.

Presentation advice

Present the Tajik-inspired Kaštelanska Torta on a decorative cake stand, allowing the layers and garnish to be visible. Dust the top with powdered sugar for an elegant touch.