It’s that time of the year where many home cooks are about to embark on a little spot of festive cookery. The choice of traditional sweets seem endless in the lead-up to Christmas, should you choose to embrace it, and in the Croatian household just one type of cake or cookie will never cut it. It’s all about multiple choice when peering down on a cakes plate at a teta’s or baka’s place.
I may be a tad bah humbug when it comes to tinsel, trees and faux snow, but nothing is to stop me from indulging in a bit of Croatian baking to sweeten my teeth just a little more.
Medenjaci, or honey cakes, fall into the same family as pfeffernüsse and honey jumbles. Light, moist, fluffy and cake-like, they contain spices, a good dose of honey and a thin icing. Traditionally the icing is quite runny before it sets into an opaque crust, which is fine, but I prefer it with more substance. I also prefer to spice-up the batter a lot more and use muscovado sugar rather than regular white. Better depth of flavour and it’s less processed.
And unlike pfeffernüsse that need to sit and soften for a few days before eating, these medenjači are ready to eat as soon as the icing has set. Bonus!