Saturday, March 30, 2013
Sweet Easter Lamb
I know, it's a bit late for a recipe that should be used until tomorrow. But if anybody's willing to start a midnight-baking-session or something like that, ... (:
Today I finished my little Easter lamb. So here we go!
150g butter or margarine [about 5.3oz]
100g sugar [about 3.5oz]
150g all-purpose flour
75g ground almonds [about 2.7oz]
2 tsp. baking powder
75g egg liqueur
Before starting grease and flour your lamb-baking-pan [you can also use breadcrumb instead of flour].
Mix flour, baking powder and almonds.
Then preheat the oven: 356°F
Then beat butter and sugar until the mixture becomes fuffly.
Add one egg after another. Mix carefully and as soon as you're happy with it's creamy consistency, you add the liqueur.
In the end fold in the flour-mixture with a spatula or a wooden spoon.
Fill the batter into your baking-pan and put the lamb into the oven for about 30 minutes.
After taking it out wait until it's totally cooled down before removing it from the baking-pan carefully.
So finally it's time to decorate the little lamb the way you like. I always use confectioner's sugar, but just look at my result:
But when easter's over you can easily use any other baking-pan for a usual, fluffy cake.
Happy easter days