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125g softened butter
125g caster sugar
4 free-range organic eggs (M)
1 teaspoon vanilla extract
150g self-raising flour
100g almond flour
1 teaspoon olive oil
6 tablespoons semi-skimmed milk
icing sugar, for dusting
For Palm Sunday we bake a sweet little lamb, made of cake. The recipe is very easy, we just overfilled the mold ;)) so it overflowed. The monsters were not bothered, because we scraped the cake from the tray, cut the bottom straight and they could taste the cake straight away. Delicious, they say! A win-win situation actually, because the lamb is now nice upright and sturdy and the kids didn't have to wait that long ;))
How to make a little lamb from cake
Beat the butter light and creamy.
Mix in the sugar.
Then the eggs, one by one.
And then the vanilla extract.
Remove the mixing bowl from the mixer
Sift the selfraising flour into the bowl.
Fold it into the butter mixture.
Sift in the almond flour and fold it in.
Finally fold the milk into the batter.
Grease the baking mold precisely with butter.
Sprinkle flour into the mold and tap the excess off.
Slide the baking mould's parts together.
Preheat the oven to 200°C / 180°C Fan and place the baking tray at the bottom of the oven
Fill the baking mold to 3/4.
Bake the lamb in 55 minutes light golden.
Allow the lamb to briefly cool in the mold.
Remove the lamb carefully from the mold.
Sprinkle the little lamb lightly with icing sugar.
Wishing you lots of Easter fun!