Croatian apple cake

Croatian apple cake

Kolac od jabuke

By
From
Dalmatia
Serves
6

This is a classic Croatian cake (or kolac as we say) and can be prepared for any occasion – as a dessert after Sunday lunch, or to have along with a cup of steaming Turkish coffee and a gossip session with your friends. You don’t have to stick to the apple filling either; other popular variations include maraska sour (morello) cherries or walnuts. This cake is prepared in all parts of Croatia and I have to say I really do love it, no matter what the occasion. The sweet and sour flavour of the apple and the crumbly texture of the pastry work their delicious magic on the taste buds. It also keeps well for a number of days. Cut the cake up into squares and serve with caramel sauce and vanilla ice cream, or serve it on its own just sprinkled with sugar.

Ingredients

Quantity Ingredient
375g plain flour
1 tablespoon baking powder
165g butter
165g caster sugar
1 egg
zest of 1 lemon
2 tablespoons dark rum
1/2 tablespoon salt
1 egg, whisked
2 tablesponns caster sugar, to sprinkle

Apple filling

Quantity Ingredient
750g granny smith apples, grated
225g caster sugar
juice of 1 lemon
2 tablespoons dark rum
1/2 tablespoon ground cinnamon

Method

  1. To make the apple filling, sauté the apple and sugar in a saucepan over high heat for 5 minutes. Add the lemon juice, rum and ground cinnamon.
  2. Sift the flour and baking powder into a bowl.
  3. Using an electric mixer, beat the butter and sugar until pale. Add the egg and lemon zest and beat on high until the mixture is pale and fluffy in texture. Fold in the flour, baking powder, rum and salt. Work the mixture into a dough but do not work it for too long. Refrigerate the dough for 1 hour.
  4. Preheat the oven to 190°C.
  5. Divide the dough in half, sprinkle with flour and roll out each half to fit a 15 × 20 cm baking dish or tray. Line the dish with baking paper. The dough should be 1–2 cm thick.
  6. Put one layer of dough in the dish and bake for 10 minutes. Remove from the oven, spread the filling over the top and cover with the remaining dough. Brush with the egg wash and sprinkle with caster sugar. Prick the top of the dough with a fork and bake until golden brown. Serve hot or cold, cut into squares.
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