Baked Easter Lamb

Ingredients

• 1 lemon
• 100 g whole wheat flour
• 60 g starch (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 medium eggs
• 20 g powdered sugar from raw cane sugar (2 tbsp)

Instructions

1. 1.

   Cut the lemon in half and squeeze out the juice.

2. 2.

   Sift flour and starch into a bowl, then stir in baking powder and cinnamon.

3. 3.

   In a mixing bowl whisk rapeseed oil with sugar, vanilla powder, 1 tbsp lemon juice and salt. Add eggs and mix well. Fold in the dry mixture and combine thoroughly.

4. 4.

   Line a lamb-shaped pan (1 L capacity) with flour or grease it lightly. Pour the batter into the pan and bake in a preheated oven at 180 °C (fan 160 °C, gas: level 2–3) on the lowest rack for 35–40 minutes.

5. 5.

   Remove from the oven and let the Easter lamb cool in the pan. Carefully lift it out. Mix powdered sugar with remaining lemon juice and brush over the lamb.