Cukerančić is a traditional Istrian cake which is the most popular on the weddings and other important family celebrations. LAG "Središnje Istre", Alida Vadanjel and Davorka Šajina try to keep the recipe alive, so they took the initiative to protect and promote this unique cake. There are so many recipes how to prepare a good cukerančić (because every recipe has some small differences), but it is still not define the exact numer of it.
The cake is named "Pazinski" because it represents the way of preparing cukerančić on the teritory of Pazin or central Istria. For preparing Pazinski cukerančić is traditionaly used baking ammonia (or ammonium bicarbonate) insted of using baking powder or baking soda. After baking, the cake gets wet in the wine (Malvasia) just on one side and then it is putted in the coarse sugar. Pazinski cukerančić has a specific shape.
In the other parts of Istria, the cake gets wet in the grappa and then in the sugar (powder). This cake can stay for a few day and still be good.