This week’s cake comes courtesy of my mum’s Lithuanian colleague, Ruta, who kindly gave me the recipe for her obuoliu pyragas. When you search for pyragas, all manner of cakes and pies will come up, variants of fruit-based desserts, all looking delicious. I can confirm that this particular apple cake is delicious and light, best served shortly after it’s come out of the oven, or warmed back up later on.
I was a little apprehensive at first about the small amount of flour, but because the egg whites are whipped up, they give it a sort of denser texture before it goes in the oven. Before adding the egg whites it looks much more like pancake batter which is where I got concerned, but it turned out beautifully – two cakes, one for book club, and one for work.
In Brexit news, the autumn statement came out, and it seems we’re essentially going to be spending a lot of money on Brexit, which is great, because if we weren’t going through all this then we could be spending the money on schools, the NHS, and whilst we still would be paying money to the EU, they would also be paying us (actually they still are right now, but you wait!) back with many, many pounds worth of funding for infrastructure, R&D, transport, farming, the list goes on. It’s been announced today that one of the main funders of the Leave campaign, Arron Banks, is under criminal investigation, which further makes a person wonder how this thing is still going ahead. Oh, but don’t worry, we’ll have a commemorative 50p
to mark this special occasion by. Excellent.
This post is part of a series called ‘Brexit Baking’, where I bake my way around all 28 EU Member States. You can read more about it here.
makes 2x 8″ cakes, or 1x 8″ cake and 12 cupcakes
100ml sunflower oil
2 tsp milk
1 tsp baking powder
6 heaped tbsp self-raising flour
5 medium-sized bramley apples
1/2 tsp cinnamon and 3 tsp icing sugar (for sprinkling on top)
1. Preheat the oven to 180C. Separate the eggs and whisk the whites until stiff (meringue like) in a bowl.
2. In a large bowl, mix together the sunflower oil with the egg yolks, sugar, milk and baking powder. Then mix in the flour until you get a nice batter.
3. Gently fold the egg whites into the batter. Peel, core and slice the apples into small pieces and fold very gently into the mixture.
4. Spoon into greased and lined baking tins and bake for 30 mins, or 15 mins for cupcakes. Eat warm sprinkled with icing sugar and cinnamon.