Easter Lamb Cake

Delicious Seasonal Dessert in Shape of a Lamb!

Lamb is one of the symbols of Easter so today we’ll be turning one into a cake! It’s a tradition in the Czech Republic and there are many vintage clay moulds to use. Lamb cake is a tasty, hearty cake but it’s also really beautiful for decoration. Tie a littel bow around the neck, sprinkle with icing sugar and arrange with decorated Easter eggs as a table centre piece. It also makes a lovely homemade gift for family or friends, ideal as a treat or to bring to a gathering!

Easter Lamb Cake

Ingredients

• 200g of flour
• 100g of sugar
• 1 egg
• 150g of melted butter
• 2 teaspoons of high quality cocoa
• 1/2 a cup of strong coffee
• a pinch of salt
• a teaspoon of self-rising agent
• gingerbread spices - optional

Instructions

Making the dough

Mix the flour, sugar and self rising agent in a large bowl. Add the egg, butter, coffee and begin mixing thoroughly. Then start adding milk until the consistency is right. You might not need all of it, you might need a little more. The dough should be quite runny but not watery.

I used a pre-made self rising agent with gingerbread spices. It gave the cake such delicious taste and fragrance! This is optional, you can learn all about the gingerbread spice mix HERE!

Preparing the mould

The Easter lamb cake mould is made of two clay pieces - the front and back. It comes in three sizes so depending on your mould’s size, you will need to adjust the recipe. This amount is for the middle size so for the small one half the recipe, for a large one add a half of the ingredients.

Put about a half a teaspoon of butter inside the first mould and spread it thoroughly around with your fingers. Whole surface should be covered, then repeat the same with the second mould piece. Take a teaspoon of flour and sprinkle it lightly over the greased surface to lightly coat it. Shake the form around to spread the flour evenly.

Baking

Pour the dough inside the larger mould piece (the front of the lamb), make sure to leave about an inch down from the edge. The dough will rise while it bakes so it will need some space to do that. Then take the smaller back piece and place it gently on top like a lid. Take the mould and put it inside the oven on a baking tray. This is to make sure the dough doesn’t spoil the oven should it leak out. Bake for 35 minutes at 175 degrees Celsius.