Skradin cake – “love cake” from the heart of Dalmatia

Skradin cake is one of those traditional treats that is not only measured by taste, but also by the story that accompanies it. Originating in the Dalmatian hinterland, this cake has been prepared for centuries for festive occasions, especially weddings, when it was also a symbol of attention, gift-giving and family togetherness.

In some old Skradin houses, girls were taught to make it as part of their preparation for marriage, and there was also a custom for the bride to make the cake and serve it to the groom on the eve of their wedding night. Other interpretations say that it was given to the bride on her wedding night – as a sign of welcoming her to a new home and a new life. It is precisely because of these customs that the Skradin cake is still often called the “love cake”.

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Recipe for Skradin cake

Ingredients

12 L-sized eggs (whites and yolks separated)

300 g walnuts, ground

200 g almonds, ground

350 g sugar (300 g + 50 g)

2 vanilla sugars

1 spoon of honey

grated lemon and orange zest

juice of one orange

a pinch of salt

2 tablespoons rose liqueur

2 tablespoons of average

1 tablespoon of rum

1 teaspoon cinnamon (optional)

Glaze

200 g of cooking chocolate

50 g butter

50 ml of milk

Preparation

Preheat the oven to 180 degrees, and prepare a cake tin with a diameter of about 30 cm by lining the bottom with baking paper and dusting the sides with butter and flour.

The walnuts and almonds need to be ground as finely as possible to give the cake a uniform texture. Beat the egg whites with a portion of the sugar (50 g) until stiff peaks form, which are set aside.

The egg yolks are separately whipped with the remaining sugar and vanilla sugar, then honey, grated lemon and orange zest, and orange juice are added. A pinch of salt, rose liqueur, prosecco, and rum are then added to the mixture, stirring briefly. Cinnamon is also added if desired.

Ground walnuts and almonds are mixed into the prepared mixture, and finally everything is gently combined with egg whites, using a spatula, so that the mixture remains airy.

Pour the mixture into the pan and bake for about 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. After baking, leave the cake in the pan for about 15 minutes, then cool on a wire rack until completely cool.

Glaze

The chocolate is melted over steam, along with butter and milk, until a smooth and shiny mass is obtained. The cooled cake is poured with this glaze and left to set.

If desired, you can also use a variant with sweet cream: heat it to boiling, pour it over the broken chocolate and mix until you get a uniform, shiny mixture, which is then poured over the cake.

Skradin cake remains one of the few dishes that has preserved a strong connection to tradition and community. It is not just a dessert, but a part of cultural heritage that is passed down from generation to generation – with rituals, customs and stories that give it special value.