Dried fig cake

Dried fig cake

Torta od suhih smokava


Along the Croatian coast, figs are very common fruit trees in gardens. Most people dry their own figs to enjoy them year round. As a result, there are many cake and biscuit recipes in Croatia that include this ingredient. They are even put in rakija (a Croatian fruit brandy) and made into a lovely liqueur called smokovaca. This cake contains some breadcrumbs, but you can substitute these with some extra crushed almonds instead to make it gluten free.


Quantity Ingredient
2 tablespoons breadcrumbs, plus 1 tablespoon extra
30ml prosek (dalmatian fortified wine), or port
150g dried figs
5 eggs, separated
170g caster sugar
70g almonds, finely chopped
pinch ground cloves
1 teaspoon ground cinnamon
50g unsalted butter, for greasing
sour (morello) cherry jam
slivered almonds, to serve
caster sugar, to serve


  1. In a bowl, soak the breadcrumbs in the prošek. Dice one-third of the figs.
  2. Using an electric mixer, beat the egg yolks with the caster sugar for 20–30 minutes on high speed. Add the almonds, the diced figs, the ground cloves, cinnamon and breadcrumbs soaked in prošek, and mix well with a rubber pastry spatula.
  3. Using an electric mixer, beat the egg whites until firm peaks, then fold this into the other mixture gently with a spatula.
  4. Preheat the oven to 160°C.
  5. Grease a 20 cm round cake tin with the butter and sprinkle with 1 tablespoon of breadcrumbs. Pour the cake mixture into the tin and bake for about 45 minutes. The cake is ready when a skewer inserted in the centre comes out clean. When the cake is cooked, let it cool for a while in the tin.
  6. Cut the cake in half, horizontally, spread the sour cherry jam on top of the bottom layer and cover with the top layer.
  7. Slice the remaining figs. To serve, place the sliced figs around the edge of the cake and sprinkle the centre with some slivered almonds and caster sugar.
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