Easter lamb (and Easter Chicken)
This twist on the traditional German Easter cake adds a little bit of tartness that is perfect for spring.
to 8 people
Lamb cake form
For the cake
finely grated lemon
or orange rind
lemon or orange juice
For the passionfruit syrup
Pulp from five passionfruit
For the cake
Preheat the oven to 160°c. Grease the lamb baking form well and dust with flour.
Place the lemon rind and sugar in a bowl and rub the rind into the sugar with your fingers and thumbs. It should start to smell like lemon drops and the sugar will take on a yellow hue.
Add the butter and beat with an electric beater until light and fluffy.
Add the eggs, one at a time, beating well between each addition. Sift the flour, corn starch and baking powder over the butter mixture, add the lemon juice and fold all the ingredients together.
Carefully spoon the batter into the baking form, tapping gently to remove air bubbles.
Bake for 35 minutes or until a skewer inserted comes out clean. Allow the cake to cool for approximately 5 minutes before removing it from the baking form.
For the syrup
While the cake is baking, place the sugar, water and passionfruit pulp in a saucepan over low heat. Stir until the sugar dissolves.
Increase the heat and bring the mixture to the boil, then simmer for around 7 minutes or until the syrup thickens.
Allow to cool slightly then pour over the lamb and serve.
Grease the form well to make sure that the cake does not fit when you remove the cake from the form.
Tap the sides after pouring in the batter to remove air bubbles.
Easter lamb, Easter recipes, Traditional German recipes
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