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Lithuanian Apple Cake   

Lithuanian Apple Cake

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

I give monthly Lithuanian cooking demos, as I studied in Vilnius, Lithuania for summer school. I also give talks, with photos, souvenirs, scrap books and a buffet of Lithuanian dishes.

The original recipe for this cake is from Treasures of Lithuanian cooking, which says it’s “an easy and delicious cake for family gathering or a weekend treat.” In Lithuanian, it’s called obuolinis pyragas.

Ingredients:

  • 2 eggs
  • 3/4 cup sugar
  • 1 tbsp (15 ml) cinnamon
  • 1/2 cup (120 ml) neutral tasting oil—I use avocado oil
  • 1 cup flour King Arthur all purpose gluten-free
  • 1/2 tsp (3ml) xanthan gum
  • 1/2 tsp (3 ml) baking powder
  • 1/2 tsp (3 ml) baking soda
  • 1 large Granny Smith apple, washed, cored (no need to peel) and either shredded in food processor or cut into small pieces
  • 1/2 cup (56 g) toasted chopped walnuts
  • 1/4 cup (60 ml) milk—fat free or almond milk works fine.

Directions:

  1. Preheat oven to 350°F (180°c) and spray an 8×8 or bundt pan and dust with flour.
  2. Beat eggs and sugar together until fluffy, then beat in oil.
  3. Add in the rest of ingredients except for the apples and nuts.
  4. Stir in apples and nuts.
  5. Bake in oven for an hour.
  6. Remove from oven and insert a toothpick or fork into the middle to make sure it’s cooked through. Cake should be well-risen, nicely golden brown but soft to the touch.
  7. If using an 8×8, let the cake cool in the pan. If using a bundt pan, let cool for about 10 minutes, then use a thin plastic spatula to loosen edges and turn out onto serving plates. It might break.
  8. Drizzle warm caramel sauce over cake.
  9. Serve warm with ice cream. As an extra touch, add orange or lemon rind, or crystallized fruit.

Caramel Sauce

I buy Trader Joe’s caramel sauce, but Wegman’s and Rothschild’s also carry caramel sauce labeled gluten-free. If you want to make your own caramel sauce, follow the instructions below. If you don’t like caramel, I sometimes substitute sour cream mixed with honey as a topping.

  • 1/2 cup butter melted
  • 1 cup light brown sugar
  • 1/4 cup condensed milk
  • 1 tsp vanilla

Mix all ingredients in small saucepan and boil for 3 minutes over medium heat.


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