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Skradinska Torta from Croatia

Skradinska Torta

★ 4.3
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

From Croatia, Skradinska Torta is a well-known cake.

About Skradinska Torta

From Croatia, Skradinska Torta is a well-known cake. It is prepared with lemon, cinnamon and mint.

🏛️ History & Culture

Skradinska torta is a traditional layered cake from the Dalmatian town of Skradin in Croatia, though its precise origins are debated. It likely evolved from Austro-Hungarian dessert traditions, blending local Mediterranean ingredients like almonds, lemon, cinnamon, and mint into a distinctive sweet. The cake is a point of local pride, often served at family gatherings and festive occasions in the Šibenik hinterland.

Regional variations exist, with some recipes using walnuts or hazelnuts instead of almonds, and adjustments to the spice balance. Mint, a less common cake ingredient, gives Skradinska torta its characteristic freshness, setting it apart from other Croatian pastries. Its enduring popularity reflects the culinary heritage of Dalmatia, where layered nut cakes have been a staple of celebratory tables for generations.

🍳 How to make Skradinska Torta

AI-assisted, not kitchen-tested

Skradinska Torta (Croatian Lemon, Cinnamon & Mint Cake)

A traditional cake from the village of Skradin in the Dalmatian hinterland, made by layering thin cinnamon-scented sponge rounds with a tangy lemon-cream filling and a generous topping of fresh mint leaves.

Prep
35 min
Cook
25 min
Total
60 min
Serves
8-10
Difficulty
Medium

Recipe ingredients

  • 220 g (1 cup / 7¾ oz) all-purpose flour
  • 180 g (¾ cup / 6¼ oz) granulated sugar
  • 120 g (½ cup / 4 oz) unsalted butter, softened
  • 120 ml (½ cup) whole milk
  • 3 whole (3 large) eggs
  • 15 g (3½ tsp) baking powder, 1 standard sachet
  • 5 g (2 tsp) ground cinnamon, divided; 1 tsp in sponge, 1 tsp in filling, rest for dusting
  • 1 pinch fine salt
  • 60 g (¼ cup / 2 oz) cornstarch
  • 300 ml (1¼ cups) whole milk, for the lemon cream
  • 120 g (½ cup / 4 oz) granulated sugar, for the lemon cream
  • 2 whole (2 large) egg yolks, for the lemon cream; raw eggs used - use pasteurized if concerned
  • 60 g (¼ cup / 2 oz) unsalted butter, for the lemon cream
  • 80 ml (⅓ cup / 2¾ fl oz) freshly squeezed lemon juice, from 2-3 unwaxed lemons
  • 1 tbsp lemon zest, finely grated
  • 20 g (a small handful) fresh mint leaves, for the filling
  • 10 g (a small handful) fresh mint leaves, to garnish on top
  • 30 g (2 tbsp) powdered sugar, to dust on top

Steps

  1. 1 Preheat the oven to 180°C (350°F). Grease a 23 cm (9 in) round springform pan and line the base with baking paper.
  2. 2 Make the sponge: cream the butter and sugar until pale and fluffy. Beat in the eggs one at a time, then stir in the milk.
  3. 3 Sift the flour, baking powder, salt and 1 tsp of the cinnamon together, then fold into the wet mixture until just smooth.
  4. 4 Pour the batter into the prepared pan, level the top and bake on the middle rack for 22-25 minutes, until a skewer inserted in the centre comes out clean and the top springs back lightly when pressed. Cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
  5. 5 Make the lemon cream: whisk the egg yolks, sugar and cornstarch in a small bowl until smooth. Heat the 300 ml milk in a saucepan until just steaming, then slowly whisk it into the yolk mixture. Return everything to the pan and cook over medium-low heat, whisking constantly, until it thickens to a pudding-like consistency (about 4-6 minutes; do not let it boil or the eggs will scramble).
  6. 6 Off the heat, whisk in the butter, lemon juice, lemon zest, 1 tsp cinnamon and the 20 g of chopped mint leaves. Press plastic wrap directly onto the surface and chill until completely cold, at least 1 hour.
  7. 7 Assemble: slice the sponge horizontally into 2 even layers (or 3 thin layers if you have a steady hand). Place the bottom layer on a serving plate, spread with about one-third of the chilled lemon cream. Top with the next sponge layer and repeat, finishing with cream on top.
  8. 8 Chill the assembled cake for at least 2 hours (overnight is better) so the layers set and the flavors meld.
  9. 9 Just before serving, tuck the fresh mint leaves in a ring around the top edge, dust generously with powdered sugar and a light sprinkle of the remaining cinnamon. Cut with a sharp knife wiped clean between slices.
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Ingredients
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