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Praline cake

Whisk 3 egg-whites, add 8 finely-chopped walnuts, 60 g of white sugar and a small amount of grated lemon zest. Divide the mixture into long shaped portions and lightly bake them. Shape them into various figures, typical for weddings. The newlyweds cut the cake together for good luck.


To make the dough, mix 750 g of flour, 4 eggs, 2 yolks, 2 spoons of sugar, a pinch of salt, 220 g of butter and some milk together. Roll the dough into a thin leaf and cut it into small half circles, which are stuffed with the filling made from 500 g of roasted and ground unskinned almonds, 3 whole eggs, 2 whisked egg-whites, a pinch of cinnamon, nutmeg, 500 g of sugar, 2 bićerina (small glasses) of rum, maraschino or rakija (brandy), the zest of one lemon and one orange, a piece of grated chocolate and 2 kućarina (tea spoons) of melted butter. Bake the rafioli at moderate heat, coat them with egg-whites and sprinkle with chopped almonds and vanilla sugar.

Makarana cake

Make the dough with 400 g of sifted flour (soft, hard), 3 yolks, 200 g of butter, the grated zest of one lemon, a few drops of maraschino and 2 spoons of sugar. Work the dough well and roll it into a thin leaf. Cover the entire shallow, broad baking tin and slowly place the filling into it using a spoon.

The filling: grind 1 kg of roasted almonds, add 1 kg of caster sugar, a pinch of vanilla sugar, 15 beaten eggs, some grated lemon zest, nutmeg and a sip of maraschino. Mix well. The remains of the leaf are cut into strips which are placed over the filling making a net shape cover. When the cake is baked, sprinkle some maraschino and sugar over it.

Vela Puharić, V. (2008). Tradicijska kuhinja makarskog primorja Vrime prošlosti na pijatu budućnosti. Etnološka istraživanja, (12/13), 397-410.

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