Lithuanian Anthill Cake “Skruzdėlynas”

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Skruzdėlynas translates to “anthill” and is called a cake, but it is not a cake in the traditional sense. It is layers of fried dough, covered in honey and topped with poppy seeds. It is only as sweet as the honey! If you love honey, this is your thing.

For our little mixed European family, traditional foods are always something to look forward to. I grew up on Greek food, and by meeting mister, I had the opportunity to expand my palate, all the way to Northern Europe aka Lithuania. It was North meets South. Greek Yogurt to Kefir. Dolmades to Cepelinai. Souvlaki to Šašlykai… you get the picture.

But even with the differences in our cuisine, I couldn’t help but find the similarities. For instance, Lithuanian skruzdėlynas reminds me a lot of Greek diples, which I absolutely love.

Traditional cuisine can look intimidating, but honestly traditional often goes hand in hand with simple and readily available ingredients. While some Lithuanian dishes can be pretty complicated at first (cepelinai, yes I am talking about you), others are surprisingly very easy.

Don’t you love easy? Easy is good and when easy things produce yummy results, I am very happy. This anthill cake is very easy.

Below is exactly what you will use for this recipe. The only things not pictured are the poppy seeds for topping and oil for frying.

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Want to see how simple it is? The hardest part is rolling out the dough, and even that is pretty simple.

INGREDIENTS

Dough

  • 5 eggs
  • 5 tbsp sour cream (5% is what I used)
  • 4 cups flour

Syrup

  • 1 cup honey
  • 2 tbsp water
  • 30 gr butter
  • 1 tbsp sour cream (5%)

DIRECTIONS

  • Throw all the dough ingredients in to a mixer and mix until the dough comes together.
  • It should no longer be sticky (it can be slightly tacky and lumpy). The dough should be stretchy enough that it doesn’t tear/break when you pull at it.
  • If dough is still dry, add sour cream, 1 tbsp at a time, until the dough comes together.
  • Flour your surface and roll out dough very thinly and cut it in to rectangles. They can vary in size and shape.
  • In a large deep pot, heat up enough oil to be able to fry the dough. Medium-low heat.
  • When dough has been cut up and rolled out, drop the pieces, carefully and one by one, in to the pot. Only do a few at a time.
  • They are ready to be taken out when they are lightly golden in colour.
  • Put them in a bowl or plate lined with paper towel. Set aside
  • Once all the dough has been prepared, put all the syrup ingredients in to a pot and stir until well mixed and warm. Have a clean serving plate ready to prepare cake on.
  • Drizzle syrup over individual pieces of dough and begin to place them on to plate.
  • When one layer is done, sprinkle with poppy seeds before starting with the next layer.
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Approximately this thin when rolled out
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Don’t worry about making the pieces perfect! They all taste the same.
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Be careful when frying the dough. They should be golden in colour when done. If they are browning very quickly your heat may be too high.
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Drizzle the syrup over each piece of dough. Be careful not to get it on your fingers, it will be hot!
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Start to layer your pieces and sprinkle with poppy seeds as you go.
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When all is done, you will have a yummy, beautifully stacked cake, dripping with honey.

2 Comments Add yours

  1. Very nice post and recipe! Your pics look great 🙂 Oh, I miss skruzdelynas, should make it too 🙂

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