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.
- 3 Eggs
- 100 g Flour
- 50 g Corn Flour
- 150 g Sugar
- 4 g Baking Powder
- 15 g butter
- 2 tbsp icing sugar
- 1
Pre-heat the oven at 180°C.
- 2
Use room temparature butter to generously cover the inside of the baking tin/mould.
- 3
Separate the yolks from the egg whites and set the whites aside.
- 4
Whisk together the egg yolks and the sugar until pale and fluffy.
- 5
Beat the egg whites until stiff.
- 6
Add the whites to the yolk mixture and fold them in gently.
- 7
Gradually add sieved flour, baking powder, and corn flour, then fold in gently again until well incorporated.
- 8
Pour the batter into the baking tin/mould. Stop 1 inch to the top.
- 9
Bake for 40 minutes at 180°C.
- 10
Let cool before taking it out of the tin.
- 11
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.
Lammele recipe, easter lamb cake recipe, easter cake - 2
