'Bumbarska Torta' - Almond Cake

(Torta di mandorle, bumb. Torta de mandole)
Ingredients:
300 g almonds
300 g sugar
8 eggs
Method:
Separate egg yolks from egg whites. In a separate bowl, whip the egg whites into stiff peaks, and then beat the egg yolks with sugar until fluffy. Alternately, slowly add the finely ground almonds and the whisked egg whites into the egg yolk mixture, stirring from bottom up, to obtain a mixture without lumps. Butter the baking pan, lightly sprinkle with flour and shake off any excess flour. Put the cake into a cold, unheated oven. Bake at 180°C for 40 minutes. When the cake cools off, dust it with powdered sugar and sprinkle with chopped almonds.
The traditional bumbarska almond cake is Vodnjan’s trademark of sorts. It was served at Christmas, Easter, weddings and other important events. This seemingly simple dessert made without flour and baking powder is actually quite a delicious cake made with only three ingredients: eggs, sugar and almonds.
This delicacy requires loads of patience. Back in the day, the ingredients were mixed for as long as an hour. As a matter of fact, if you ask the Vodnjan housewives or Bumbarke for advice, they will most definitely recommend that you mix the egg yolks for as long as possible. The mixture should be fluffy, and the egg whites should be whipped to form stiff peaks. Eggs should be left at room temperature overnight rather than taken straight from the fridge. The secret of this cake lies in the method of its preparation. Alternately, the finely ground almonds and the whisked egg whites should be added slowly into the egg yolk mixture, stirring from bottom up. Rushing the process is not recommended as it will result in the cake failing to rise. The carefully prepared mixture is put into a cold and unheated oven which is only then set to 180°C.
This cake is traditionally prepared in the city of Vodnjan-Dignano, hence its name. In fact, the residents of Vodnjan who speak Istro-Romanian (Istriot) are called Bumbari.
Why Bumbari? It is believed that the name comes from mispronouncing the word burbero, meaning inhospitable, or fa bumba, meaning to drink.
An anecdote says that the name came from Emperor Franz Joseph during his visit to Vodnjan. People came to see him with gifts: eggs and fruit. The welcome took place at the site of the former silk processing factory. When the Emperor got off the train, people did not know what to say, they only blankly stared at him in silence. The Emperor remarked: “Ma che gente burbera!” (Such rude people!), which the podestà misheard as: “Ma che gente bumbara!”. Ever since, Vodnjan’s residents have been called Bumbari.
Another legend has it that Vodnjan’s residents were nicknamed by Franz Joseph, emperor of Austria and king of Hungary, because of the loud music of the town orchestra that sounded like bum ... bum ... Bumbari!
According to a third version, there were German and Hungarian soldiers in Pula. One of them asked for permission to go to Vodnjan where he had some wine and exclaimed: “Buona bumba!” (“What a good drink!”), which explains the name Bumbari.
Vodnjan’s gastronomy, much like the gastronomy of the entire Istria, is deeply rooted in Venetian cuisine, with variations and additions bestowed by Austro-Hungarian and Slavic influences. Vodnjan’s cuisine therefore abounds in scents and tastes and the traditional recipes have been passed down the generations. Why not try your hand at preparing this traditional Vodnjan’s dessert and tag us #VisitVodnjan.