Easter Lamb
Simple recipe for cute Easter lambs or a large lamb.
This recipe combines the clarity of Italian basics with the freedom to refine them in your own kitchen. The balance of butter, sugar, and flour creates a texture that works both as a main course and as a dessert - a conscious indulgence that brings the simplest ingredients into a creative combination.
Instructions
- 1
Preheat the oven to 175 degrees Celsius (top and bottom heat). Carefully grease the molds (approx. 12 cm in size) or the large mold (approx. 1 liter) and dust with some flour or almonds. This is extremely important, as the lamb may break when turned out.
- 2
Beat the soft butter with the sugar until fluffy, and stir in the eggs one at a time. Mix the salt, flour, and baking powder and alternate with the milk, stirring until combined. The dough should fall off the spoon in a thick stream; if necessary, use a little more or less milk.
- 3
Fill the molds or mold with the dough; do not fill the small molds too full! Bake the lambs for about 25 minutes; a large lamb needs about 50 minutes. Do a toothpick test. Let the cake cool completely before carefully turning it out.
Ago's Notes
- Adjust the salt to taste, depending on the salt content of the canned goods.
With a pinch of salt and a handful of flour, you create a cake that combines the festivity of Easter time with the fineness of Italian cuisine. Serve it with a smile and a cup of coffee to complete the delicious balance.
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