An original and at the same time secret recipe with all the details you need to know for making it these sweet delicacies, only a few Rabl women knew and passed it on sparingly, so that today the Rab cake is only known to a few of them.
It is they who make it at the same time on extremely festive occasions. The original recipe was written in cursive and is kept in the monastery of St. Andrije, but there are no exact measurements. This is precisely the secret of this luxurious cake. It can only be made by someone who has made it a hundred times because the ingredients must be "felt under the fingers". How much to add to the almonds depends on the humidity and heat, that is, on the temperature.
///Rab – the island of happiness, but also of rich tradition and culture
During the heat, fewer eggs will go into the cake, and in winter, the almonds will "search" for more eggs because it is cold and there is no humidity. Experts say that the basic rule is that this mixture must never be dry, and no one can give you the right measure because it is something you have to feel under your fingers.
///The longest Rab cake is 135 meters long
It was prepared for the first time in 1177 for Pope Alexander III during his visit to Rab. This widely known cake was once reserved only for dignitaries and wealthy citizens. Today, the Rab cake has become the most original souvenir of the island of Rab, which, along with a special pleasure for the palate, has brought a touch of the Rab tradition to many parts of the world.
To make a top-quality cake, you need several days of work, patience and, of course, years of experience. It is difficult to describe it in words, so we recommend that you try it when you visit Rab. Be sure to take the cake home as a souvenir and share the richness of taste with loved ones.
