In Germany a sponge cake in the shape of a lamb called Osterlamm is a popular cake for the Easter breakfast or brunch. You can find lamb cake tins online. This recipe is for a 0.8L cake tin.
1 person made this
60g plain flour
1 1/2 teaspoons baking powder
60g ground almonds or walnuts
1 pinch salt
100g caster sugar
2 teaspoons vanilla sugar
1 tablespoons rum
For the decoration
icing sugar or icing
Method Prep:10min › Cook:35min › Ready in:45min
Preheat your oven to 180 C / Gas 4. Thorougly grease a lamb baking tin and dust with flour.
In a bowl stir flour, cornflour, almonds, salt and baking powder. In another bowl beat butter till creamy, gradually adding sugar, vanilla sugar and eggs. Add to the flour mixture alternating with the rum.
Tip mixture in the prepared baking tin.
Bake till a toothpick comes out clean, about 40 minutes.
Let cool for about 5 minutes in the tin, then gently unmould and let cool completely. Carefully remove any uneven parts and dust with icing sugar or decorate with icing and mini marshmallows.