Paschal Lamb
Ingredients
150
g
margarine
150
g
sugar
1
Pack(s)
vanilla sugar
300
g
flour
Pinch(es)
salt
150
g
almonds ground
5
Teaspoon(s)
baking powder
1
Piece(s)
lemon, juice and zest
150
ml
carrot juice
100
ml
chickpeas water, pitched (dripping water from pickled chickpeas)
Also
vegetable margarine, for greasing the mold
some flour or breadcrumbs
Preparation
1. Whip margarine, sugar and vanilla sugar for a few minutes, until creamy.
2. Add flour, pinch of salt, baking powder, ground almonds and work everything with an electric mixer. Add fresh grated lemon rind and juice and carrot juice. Work to a uniform dough.
3. Pour chickpea dripping water in a bowl and stir with a hand mixer until a solid cream is created (3 – 5 minutes). Fold the liquid in the dough.
4. Grease both halves of the baking mold with vegetable margarine and sprinkle with flour or breadcrumbs. Connect both parts and fill the mold with dough.
5. Bake at 180 °C in a preheated oven (top and bottom heat) for 40-50 minutes. Check the consistency of the dough with a wooden spoon.
6. Let the cake cool down within the mold for 10 minutes. Carefully detach and serve sprinkled with plenty of icing sugar.
Dough is enough for 2 lambs (or 1 big cake)
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