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Obuolių cake, a Lithuanian cake with apples and grapes

Obuolių pyragas, Lithuanian apple raisin cake

Baking

A light Lithuanian cake: a sponge cake made with whipped egg whites and beaten yolks, with flour and cinnamon, poured over sliced apples and grapes, and b…

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Recipe from Homo ergaster, Matasg, Sirex and 2 other contributors, adapted by Recette de cuisine · · updated on

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A low-calorie and easy cake: no butter, just well-beaten eggs that help the dough rise around the apples.

Ingredients and directions

  • Prep time20 min
  • Cook time30 min
  • Total50 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodfour
  • Estimated cost$2.43 $0.30 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian

Ingredients

8 people
  • $1.60
  • $0.11
  • $0.32
  • $0.06
  • $0.34

Prices from US supermarkets for 3 of 5 ingredients; Belgian prices for the rest.

Directions

  1. Preheat the oven to 180 °C. Grease and line a baking pan with aluminum foil.
  2. Separate the egg whites from the yolks. Whip the egg whites with half of the sugar and a few drops of lemon juice. ≈ 10 min
  3. Defeat the yellow with the remaining sugar. ≈ 4 min
  4. Whisk together the eggs and yolks, then add the flour, cornstarch, and cinnamon, and beat well. Fold in the grapes. ≈ 4 min
  5. Peel the apples, cut them into pieces, and arrange them in the mold. ≈ 3 min
  6. Pour, spread the dough over the apples and bake for about 30 minutes.

The bill

Obuolių pyragas, Lithuanian apple raisin cake

  • 4 eggs$1.60
  • ½ to 1 cup of sugar$0.11
  • 1 cup of flour$0.32
  • 1 tablespoon of cornstarch$0.06
  • A little oil, for the paper.$0.34

Total$2.43

that's $0.30 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 4 eggs
  • ½ to 1 cup of sugar
  • 1 cup of flour
  • 1 tablespoon of cornstarch
  • A pinch of cinnamon
  • grapes, to your liking
  • apple, to your liking
  • A few drops of lemon juice (optional)
  • A little oil, for the paper.

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