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🍽️ Baked Easter Lamb

329 kcal · 30 min · 4 servings

Ingredients

• 1 lemon
• 100 g whole wheat flour
• 60 g cornstarch (6 tbsp)
• 1 tsp baking powder
• 0.5 tsp cinnamon
• 110 ml rapeseed oil
• 80 g raw cane sugar (4 tbsp)
• 0.5 tsp vanilla powder
• 1 pinch salt
• 2 eggs (M)
• 20 g powdered sugar from raw cane sugar (2 tbsp)

Instructions

1. 1. Squeeze the juice from the halved lemon.
2. 2. Sift flour and cornstarch into a bowl.
3. 3. Mix baking powder and cinnamon into the flour mixture.
4. 4. Whisk rapeseed oil, sugar, vanilla powder, one tablespoon of lemon juice, and salt in a mixing bowl.
5. 5. Stir the eggs into the oil-sugar mixture.
6. 6. Fold in the flour mixture and mix everything well.
7. 7. Grease a lamb-shaped mold with a capacity of 1 liter.
8. 8. Dust the greased mold with flour.
9. 9. Pour the batter into the prepared mold.
10. 10. Preheat the oven to 180 degrees Celsius (convection 160 degrees, gas mark 2-3).
11. 11. Bake the lamb on the lowest rack for 35 to 40 minutes.
12. 12. Remove the lamb from the oven.
13. 13. Let the lamb cool in the mold.
14. 14. Carefully turn the lamb out of the mold.
15. 15. Mix powdered sugar with the remaining lemon juice.
16. 16. Brush the cooled lamb with the sugar glaze.

Nutrition per serving

• kcal: 329
• Protein: 4 g · Fett/Fat: 19 g · Carbs: 36 g