Stonska torta
Unique to the village of Ston, Croatia, this Stonska Torta could be the most unusual cake you’ll ever see.
Servings
12servings
Servings
12servings
Ingredients
Pastry
Filling
Instructions
  1. Bring a large pot of water to the boil. Cook the pasta for 7-8 minutes, or according to packet directions. Drain very well. Pour the lemon juice (reserve the zest), oil and rum over the warm pasta and mix it through. Set aside.
  2. Mix the ground walnuts, almonds, chocolate, sugar and cinnamon together. Set aside.
  3. Beat the eggs and vanilla together until a little foamy. Set aside.
  4. Preheat the oven to 180°C. Grease a 25cm x 10cm springform cake tin and dust with flour.
  5. For the pastry – whisk the flour and salt in a large mixing bowl. In a separate small bowl whisk the eggs, vinegar and water. Slowly add the wet mixture to the flour, stirring gently with a spoon until the mixture loosely comes together. You may not need all of the liquid. Do not over-work it. Cover the pastry with either plastic wrap or a damp tea towel and let it rest for half an hour.
  6. Roll the pastry into a circle big enough to fit into the base of the prepared tin, up the sides and enough overhang to go down the sides. Carefully lift the rolled pastry into the prepared tin. Sprinkle the nut filling into the base of the pastry-lined tin. Place a single layer of cooked pasta over the top, then sprinkle over more of the nut mixture. Dot with slices of butter. Be generous with the nut mixture as you use it.
  7. Repeat this process with the remaining pasta, nut mixture and butter, gently pressing down as you go. When you get to the top, evenly pour the beaten eggs over the filling. Gather the overhanging pastry over the filling, trimming off any excess. Press the pastry down and try to press out any air pockets you may hear squishing in there.
  8. Rub a little butter over the pastry, place the tin into the oven and bake for 1 hr 15 minutes, or until golden.
  9. Allow to cool in the tin before taking it out.
  10. To serve, turn the cake upside down, generously sprinkle with caster sugar or icing sugar – plus some berries and nuts, if you wish.