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Easter lamb cake with ingredients from BIOG

Grease the two halves of the Easter lamb baking dish and sprinkle with breadcrumbs. Tap off any excess breadcrumbs well. Assemble the tin and preheat the oven to 180°C top/bottom heat (fan oven: 160°C).

1. Beat the soft butter with the sugar until fluffy.

2. Add the eggs and salt and continue to beat. Mix flour with baking powder and stir in, then stir in almonds and cornflour. Add rum or lemon juice to taste and stir in well.

Pour the dough into the inverted mould. Tap the mould a few times so that the batter is well distributed. Place the lamb dish on a baking tray in the lower part and bake in the preheated oven for approx. 40 minutes.

3. Leave the lamb to cool in the tin for at least 1 hour. Then carefully loosen the lids and remove the lamb from the dish. Straighten the bottom of the lamb a little, if necessary, and leave to cool completely standing up. Dust the cooled Easter lamb with icing sugar as desired or coat with icing sugar and lemon juice