Lammele (Easter Lamb Cake)
Easter brings me fond memories of patiently waiting in the garden for the bells to bring some chocolate. I also remember gathering for breakfast to savour a fresh Lammele. This simple soft cake is the perfect easter morning treat to enjoy with a cup of tea or coffee before going on an egg hunt.
Ingredients
Instructions
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Pre-heat the oven at 180°C.
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Use room temparature butter to generously cover the inside of the baking tin/mould.
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Separate the yolks from the egg whites and set the whites aside.
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Whisk together the egg yolks and the sugar until pale and fluffy.
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Beat the egg whites until stiff.
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Add the whites to the yolk mixture and fold them in gently.
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Gradually add sieved flour, baking powder, and corn flour, then fold in gently again until well incorporated.
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Pour the batter into the baking tin/mould. Stop 1 inch to the top.
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Bake for 40 minutes at 180°C.
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Let cool before taking it out of the tin.
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Dust with sieved icing sugar before serving.
Note
- The Lammele is traditionally baked in a ceramic tin, but a metal version works just as well, especially if ceramic tins are hard to find in your area.
- Store in an air tight container. The cake is even better after a night of rest.
