Nutrition Facts
4 servings
4
Easter Lamb flavored with rum recipe
No Reviews
Discover this Easter lamb recipe flavored with rum. A typical cake enjoyed on Easter morning.
Ingredients
60 Butter
60 Powdered sugar
1 pinch Salt
2 Egg
1 Rum
60 Sliced almond
60 Flour
1 Baking powder
Lamb-shaped cake mold
Directions
1
Preheat the oven to 180°C. Toast the sliced almonds in the hot oven.
2
In a mixing bowl, whisk the softened butter with the sugar until pale. Add the pinch of salt, the eggs, the flour, the baking powder, and the starch. Mix well to form a homogeneous dough. Fold in the almonds and the rum.
3
Butter and flour the lamb-shaped mold. Pour in the batter and bake for about 30 minutes in a moderate oven.
4
To finish, unmold, let cool on a rack, then dust with powdered sugar.
Ingredients
Ingredients
60 Butter
60 Powdered sugar
1 pinch Salt
2 Egg
1 Rum
60 Sliced almond
60 Flour
1 Baking powder
Lamb-shaped cake mold
Directions
Directions
1
Preheat the oven to 180°C. Toast the sliced almonds in the hot oven.
2
In a mixing bowl, whisk the softened butter with the sugar until pale. Add the pinch of salt, the eggs, the flour, the baking powder, and the starch. Mix well to form a homogeneous dough. Fold in the almonds and the rum.
3
Butter and flour the lamb-shaped mold. Pour in the batter and bake for about 30 minutes in a moderate oven.
4
To finish, unmold, let cool on a rack, then dust with powdered sugar.
Notes
-
Chantal
The recipe is easy to make; it turned out well but hasn't been eaten yet. -
veronique
I really enjoyed this recipe; we can also use half eggs and half milk for a softer texture. -
Nadine
Tempting I, who am not at all into dessert, find this superb. -
Jacqueline
Very good recipe My suggestion: The flavor can be enhanced with cinnamon and cardamom. -
Rachel
Very disappointed with the taste!!
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH