An exquisite almond cake from the island of Rab, made with ground almonds, Maraschino liqueur, lemon and orange zest, enclosed in a thin pastry shell. A dessert with 700 years of history.
Ingredients
400g blanched almonds, finely ground
200g sugar
4 eggs
Zest of 2 lemons
Zest of 1 orange
3 tbsp Maraschino liqueur
1 tsp cinnamon
1/4 tsp nutmeg
For pastry: 200g flour, 80g butter, 1 egg, 2 tbsp sugar, pinch of salt
Instructions
1Make pastry dough with flour, butter, egg, sugar, and salt. Knead until smooth, wrap, and chill for 30 minutes.
2Mix ground almonds with sugar, eggs, citrus zests, Maraschino liqueur, cinnamon, and nutmeg until a thick paste forms.
3Roll out two-thirds of the pastry and line a greased springform pan, bringing the sides up about 4cm.
4Pour in the almond filling and spread evenly.
5Roll out the remaining pastry for the top, place over the filling, and seal edges. Score a decorative pattern on top.
6Bake at 160C for 50-60 minutes until golden. Cool completely in the pan before unmolding. Dust with powdered sugar.
Did You Know?
According to legend, rapska torta was first baked in 1177 to honor Pope Alexander III during his visit to the island — the recipe has been guarded by Rab families for over 700 years.