Hrapoćuša Cake | Croatian Walnut Cake

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 A Hrapoćuša Cake is a Croatian walnut cake from the island of Brač. It has hints of lemon and orange. This two layered cake is gluten free and keeps well.

Hrapoćuša Cake
Hrapoćuša Cake
Head straight on to the recipe for Hrapoćuša Cake ♥

The term ‘an accident waiting to happen’ could replace my middle name with ease. Even though I don’t have many accidents, when they do happen they seem quite momentous. I have scars to prove I do not do things in half measures. The weekend before we went overseas it was fairly hot. I put on some long cotton pants which happen to be very wide. While moving a pot plant I got my foot caught in the one leg, but as it was the first time I thought it would also be the last time that this would happen. Needless to say I was wrong. While walking up the stairs into the cottage kitchen my foot got trapped in my pants. I ended up face planting on the floor, bruising my already injured knee. My shoulder took the brunt of the fall, leaving me with limited mobility. And I bruised my face badly enough that not even makeup would cover the bruise.

Today’s inspiration ♥ Recipe For Hrapoćuša Cake ♥ can be found on Lavender and Lime Click To Tweet

Feeling very sorry for myself off I went to the chemist to top up on Traumeel. I swear by them and by the Sunday I was feeling a lot less battered, even though the bruises were quite colourful. I carefully carried my stand mixer into the main kitchen and whipped up my Hrapoćuša Cake. I found it a bit too sweet and it had not quite baked enough so I tinkered a bit with the recipe. I made this again when we got back from holiday and served it as dessert for a dinner party we had with friends.


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5 from 4 votes

Hrapoćuša Cake

This walnut cake is perfect served with clotted cream
Recipe Category: Baking
All Rights Reserved: Adapted from Daily Candor

Ingredients

  • 250 g raw almonds
  • 600 g fructose, divided
  • ½ orange, zest and juice
  • 5 mls vanilla extract, divided
  • 22.5 mls crème de cassis
  • 6 eggs, separated (place 4 egg whites into a sauce pan and 2 into a mixing bowl)
  • 400 g walnuts, 150g broken up
  • 1 lemon, zest and juice

Method

  • Preheat the oven to 250° Celsius
  • Place the almonds and 50g fructose into a food processor and blitz until fine
  • Place the zest and juice of the orange, 2.5mls vanilla extract, crème de cassis and 150g fructose into a stand mixing bowl
  • Mix using a balloon whisk until combined
  • Add the egg yolks and whisk until light and fluffy
  • Whisk the 2 egg whites until stiff
  • Place half the egg whites and half the almond meal into the egg yolk mixture
  • Fold to combine and then add the rest of the egg white and almond meal
  • Fold gently until completely incorporated
  • Pour into a lined spring form tin and place into the oven
  • Reduce the oven temperature to 200° Celsius and bake for 5 minutes
  • Reduce the oven temperature to 175° Celsius and bake for 15 minutes
  • Reduce the oven temperature to 160° Celsius and bake for 10 minutes
  • Remove from the oven
  • While the bottom layer is baking, whisk to slacken the 4 egg whites
  • Add 400g sugar and cook on a medium high temperature, stirring with a wooden spoon until the sugar dissolves
  • Add the walnuts and stir to combine
  • Continue cooking, stirring often until a light caramel colour
  • Add the lemon zest and juice and 2.5mls vanilla extract and stir to combine
  • Place the walnut mixture on top of the cake and level with the back of the spoon
  • Make sure your oven temperature is still 160° Celsius and bake for 40 minutes
  • Remove from the oven and leave to cool in the tin for 2 hours
  • Remove from the tin and serve with cream

This is my contribution to this months’ Daring Kitchen Challenge hosted by Jason from Daily Candor.

Inspiration published on Lavender and Lime September 29:


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