Also known as Obuolinis Pyragas.
From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh
The original recipe for this cake is from Treasures of Lithuanian cooking which says its, “an easy and delicious cake for family gathering or a weekend treat.” I give monthly Lithuanian cooking demos, as I have given Lithuanian cooking demos for many years and studied at summer school at Vilnius, Lithuania. I also give talks, with photos, souvenirs, scrap books and a buffet of Lithuanian dishes.
Gluten-Free Lithuanian Apple Cake
1. Preheat oven to 350*, 180*c. Spray 8×8 or bundt pan and dust with flour. I use rice flour for gluten-free.
2. Beat eggs and sugar together until fluffy. Beat in oil, mixture will deflate a bit.
3. Add rest of ingredients except for apples and nuts.
4. Finally stir in apples and nuts.
5. Bake in 350 oven for an hour. Cake will be well risen, nicely golden brown but soft to the touch. I literally dig into middle to make sure it’s cooked through.
6. Remove from oven. Leave bundt pan to cool for about 10 minutes, then use a thin plastic spatula to loosen edges and turn out onto serving plates. It might break. Leave 8×8 in pan, 8×8 cake is very sticky to cut evenly.
7. I buy Trader Joe’s caramel sauce, labeled gluten-free, heat slightly and drizzle over turned out bundt or on top of 8×8. Wegman’s, Rothschild’s also carry caramel sauce labeled gf. Remember that substitute ice cream sauces often contain gluten.
Ideas:I would also like to mix sour cream with honey and use as topping.
Add orange or lemon rind. Add dried fruit. I’ve also used one peeled, cored and shredded pear, 1 tsp ground ginger, 1-2 tbsp chopped crystallized ginger.
Mix all ingredients in small saucepan, boil for 3 minutes over medium heat, drizzle over warm cake.