RICE FLOUR EASTER LAMB CAKE
INGREDIENTS:
- 250g Pernerka Fine Rice Flour
- 120g icing sugar
- 12g baking powder (2 ¾ tsp)
- 100g softened unsalted butter (plus extra for greasing the cake mold)
- 3 eggs
- 120ml milk
- 30g raisins
- 30g chopped almonds
- Zest from one lemon
- Desiccated coconut
- Icing sugar for sprinkling
TIPS AND TRICKS:
You can use the lamb cake batter in other recipes such as marble cake or muffins.
INSTRUCTIONS:
1) First, separate the eggs.
2) Preheat the oven to 150C/130C fan and grease the inside of an Easter Lamb cake mold with some melted butter. Coat the inside of the mold with some desiccated coconut.
3) In a bowl, cream the softened butter and sugar until light and fluffy.
4) Add one egg yolk at a time, mixing well after each addition. This will allow mixture to thicken and emulsify.
5) Sift flour and baking powder through a sieve into a separate bowl.
6) Add the flour-baking powder mix and milk into the butter-egg yolk mixture, a little at a time and alternating between the two; and keep mixing until you get light and fluffy batter. Add the zest of one lemon and mix well.
7) In a separate bowl, whisk the egg whites until stiff peaks form.
8) Add a small amount of the whisked egg whites to the batter and stir with a balloon whisk to lighten the batter. Switch to a spatula or a wooden spoon and gently fold in the remaining whisked egg whites in equal portions.
9) Add raisins and almonds and give the batter one final gentle mix.
10) Pour the prepared batter into the cake mold and bake in the preheated oven at 150C/130C fan for 30 minutes.
11) Increase the temperature of the oven to 180C/160C fan and bake for a further 30 minutes.
12) Remove the baked lamb cake from the oven, cool slightly and gently remove it from the mold. Sprinkle with some icing sugar, decorate and serve. Enjoy!