Anthills

Anthills

Lithuania

By
From
80 Cakes Around the World
Photographer
Jean Cazals

This cake gets its name, skruzdelynas, or anthills, from the poppy seeds that are sprinkled over it and are thought to resemble ants. It is made by stacking fried pastries together and glazing them with honey. They are crisp and crunchy, and much easier to eat than they are to construct. They are also great to snack on without building into a tower. Although the dough is unsweetened, the honey adds all the sweetness you need, plus the stickiness to hold the pastries in place. It needs to be eaten immediately after making, otherwise it will become soggy.

Ingredients

Quantity Ingredient

Pastry

Quantity Ingredient
2 medium eggs
1/2 tablespoon soured cream
250g plain flour
A pinch salt
200ml sunflower oil

To fry

Quantity Ingredient
800ml sunflower or vegetable oil

Honey syrup

Quantity Ingredient
6 tablespoons honey
1 teaspoon vanilla extract
2 tablespoons water

To decorate

Quantity Ingredient
1 tablespoon poppy seeds

Method

  1. Place the eggs, soured cream, flour, salt and sunflower oil in a freestanding electric mixer fitted with the dough hook and mix to a smooth, soft dough (or you can mix it in a bowl, using a wooden spoon). If it seems sticky, add a little more flour. Wrap the dough in cling film and leave to rest in the fridge for at least 2 hours.
  2. Divide the dough into 3 and roll each piece out on a lightly floured surface as thinly as possible — it should look almost transparent and be as thin as filo pastry. Cut it into 7.5cm triangles; these don't need to be regular shapes. I find it easier to make a few, fry them and then go back to rolling and cutting the rest.
  3. To fry, heat the oil to about 180°C in a large, deep pan. Fry the triangles in batches for about 3 minutes, until golden brown, turning them over frequently as they cook. Lift them from the oil with a slotted spoon and place on kitchen paper.
  4. Once all the pastries have been cooked, make the syrup. Put all the ingredients in a pan, bring to the boil and simmer for 3-4 minutes. Drizzle some of the syrup over a serving dish and start to build up layers of fritters, adding more syrup as glue as you build your tower. Finish by drizzling any remaining syrup over the cake and sprinkling with the poppy seeds. Serve immediately.
Tags:
Baking
cake
cakes
Claire Clark
80 Cakes Around the World
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again