The star ingredient in this rich cake is a pasta variety called makaruli—in shape similar to penne or ziti. Traditionally prepared in round cake tins, a thin layer of dough is used as a base, while the cooked makaruli are then layered inside with a fragrant mixture of ground almonds or walnuts, grated chocolate, cinnamon, and lemon zest.
The entire combination is doused in a blend of melted butter and eggs, and the cake is neatly wrapped with the dough. As the name suggests, this cake is the signature dessert of the city of Ston, but it is commonly prepared and enjoyed throughout the region.