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Lithuanian Easter Gypsy Pie Recipe - Velyku Pyragas Cigonas


Lithuanian Easter Gypsy Pie or Velyku Pyragas Cigonas

Lithuanian Easter Gypsy Pie or Velyku Pyragas Cigonas

© 2010 Barbara Rolek licensed to About.com, Inc.
This recipe for Lithuanian Easter Gypsy Pie or velkyu pyragas cigonas is a type of flat fruit cake that is made with a sponge cake batter and, thus, with a lighter texture than conventional fruit cakes. Only 2 tablespoons of flour are used in the batter, but lots of dried fruits. Traditionally dried prunes, apricots, figs, dates and raisins are used, but the recipe can be updated with your favorite dried fruits, like cranberries, cherries, pineapple, mango, etc., but they must be dried, not glaceed.

Here is a larger photo of gypsy pie.

Makes 6-8 servings of Lithuanian Easter Gypsy Pie or Velyku Pyragas Cigonas

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour, 45 minutes


  • 2 pounds equal parts dried fruit (prunes, apricots, figs, dates, raisins), all but the raisins chopped into small pieces
  • 1/2 cup light rum (optional)
  • 5 large eggs, separated
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch


  1. Place fruit in a large heatproof bowl and Cover with boiling water. Let sit 2 minutes and drain. Stir in rum, if using, and set aside to cool.

  2. Heat oven to 325 degrees. Line the bottom of a 10-inch springform pan with parchment paper and lightly coat it and sides of pan with cooking spray. In a large bowl, beat egg yolks with sugar until light and fluffy. Thoroughly mix in dried, cooled fruit.

  3. In a spearate medium bowl, whip egg whites until stiff but not dry. Stir 1/3 of egg whites into fruit mixture to lighten it. Then carefully fold in remaining 2/3 whites trying not to deflate them. In a small bowl, whisk together flour and cornstarch. Sift over the batter and fold it in carefully but thoroughly.

  4. Turn batter into prepared pan and bake 30 minutes to 1 hour. Begin testing with a toothpick after 30 minutes. It's OK if a few crumbs cling to the toothpick. The cake should be golden and set. Do not overbake. Turn oven off and let cool completely in the oven with the door ajar.
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