Potica or potizza is a Slovenian traditional walnut cake with the longest history. We are happy to share a potizza recipe to make in you own home and enjoy every single bite of it.
Since we are talking about a dish with a long standing tradition and has been prepared by the whole family, we would invite you to enjoy making it in a friendly environment with a little help of a professional grandma.
As you can learn in the cooking class, the recipe was passed on from generation to generation and every house has its own diverse secret recipe. So, just add your secret ingredient and pass it on!
Let’s roll up the sleeves and put the hands in the yummy ingredients.
Making the dough:
The first thing you have to be careful about is to prepare the dough in a warm room. Start with mixing and stirring the flour with a teaspoon of salt, stir the yeast with a teaspoon of sugar, 2 tablespoons of flour and 200 ml of lukewarm milk and leave it in a warm place to rise.
Play with the dough. Make a hole in the middle of the flour, add whisked eggs, yeast, melted butter and sugar into the hole. While stirring add the lukewarm milk.
Beat the dough for 15 minutes or until bubbles appear and the dough separates from the bowl. Sprinkle some flour on the beaten dough, cover it with a cotton cloth and leave it in a warm place to rise.
To prepare the yummy filling, crush or grind the walnuts and pour some hot sweetened milk over them.
Heat up the honey until it liquefies. Add the honey and cinnamon to the walnuts and leave the filling to cool off. Add one or two eggs to the filling and mix thoroughly.
Potizza is a rolled up dessert. Roll out the dough ½ cm thick and spread it with the warm filling. Roll tightly and put it in a buttered mould.
Leave the potica to rise slowly for up to 6h in a warm room, although it will also rise during baking. Before putting it in, preheat the oven to 180*C or 355*F, spread the potica with a whisked egg to make it shine – use a cooking brush.
It’s time to bake it for an hour. When your will see the golden crust, means it’s baked.
Leave it in the mould for another 15 minutes to cool off. Sprinkle the potica with icing sugar if desired to make it look and taste even sweeter and more delicious.