Almond cake from Makarska

Almond cake from Makarska

Torta makarana

By
From
Dalmatia
Serves
6

Makarska is a small town not far from my hometown, Split. It is nestled in a small bay under the Biokovo Mountains. You will find some of the best beaches in the world around Makarska. The contrast of the pristine blue sea and white pebbles on the beaches, with the green pine trees and a huge mountain range in the background, makes it a very special place. If you visit Makarska, you have to taste this cake to complete the experience.

Ingredients

Quantity Ingredient

Dough

Quantity Ingredient
400g plain flour
3 egg yolks
200g butter, softened
2 tablespoons caster sugar
zest of 1 lemon
pinch of salt
30ml maraschino liqueur

Filling

Quantity Ingredient
1kg almonds
15 eggs, separated
1kg icing sugar
1 vanilla bean, split and seeds scraped
zest and juice of 1 lemon
zest and juice of 1 orange
1 nutmeg, freshly grated
50ml maraschino liqueur, plus extra to glaze
50ml amaretto liqueur

Method

  1. For the dough, sift the flour into a mixing bowl. Add the egg yolks, softened butter, sugar, lemon zest, salt and maraschino. Work into a smooth dough. Set aside in the refrigerator for 30 minutes.
  2. For the filling, preheat the oven to 180°C.
  3. Put the almonds on a baking tray and roast them in the oven for about 10 minutes. Allow to cool, then blitz them in a food processor to a coarse crumb.
  4. In a large bowl, using an electric mixer, beat the egg yolks and sugar until smooth and pale in colour. Add the vanilla seeds, ground almonds, lemon and orange zest and juice, nutmeg, maraschino and amaretto. In another large bowl, beat the egg whites to soft peaks with an electric mixer. Gently fold into the almond filling until smooth.
  5. Preheat the oven to 180°C. Grease a 15–20 cm round cake tin or six 8 cm individual fluted tart tins.
  6. On a floured work surface, roll the dough out to a thickness of 5 mm and use it to line the inside of the cake tin. If you are making individual cakes, use a pastry cutter to cut out discs of pastry that are 10 cm in diameter. You will have some dough left over. Roll this out to the same thickness and cut it into 1.5 cm strips, the width of the cake tin.
  7. Put the almond filling into the pastry-lined tin then cover with the pastry strips in a criss-cross pattern, so you have 1 cm diamond-shaped gaps between them. Bake for 35–45 minutes until golden. Brush with the maraschino liqueur. Cover with a clean cloth and leave to cool before serving.
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