The cake is united with the sun and relish the barren land and the bitter taste of the rocks. Just such almonds blended with sugar crystals, fragrant lemon and distinctive flavored liqueur " Maraschino " basis for, centuries old, unique dessert known as Rab cake. It has in it something else, but it's a secret recipe that dates back to the 1177th year, when according to tradition, first served Pope Alexander III on the occasion of the blessing of the Cathedral of the Assumption on the island of Rab. From oblivion are the preserve nuns from the monastery of St. Anthony of Padua and the Benedictine Monastery of St. Andrew. Rab cake worked as a specialty since the time of Venetian rule, more than three hundred years of rich houses Rab patriarchs. Served during the most solemn holidays. She had a round shape and baked snail is usually the " rods ". Good old Nonica, which magically knew unite all the ingredients of which it is Rab Cake, all the less. Their recipes are kept as a treasured legacy of craftsmanship delicate pastry with fragrant core Mendule.