Skradinska Torta

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.