Easter basket cake

on

Today I want to share a cake that will make your Easter table prettier. We'll prepare a lamb-shaped cake; a simple and quick cake that will help us get into Easter spirit.


Cake comes out pleasantly fluffy and slightly moist. It stays fresh for a long time if you keep it in a cool, dry place, so you can easily prepare it on a Good Friday to put it in your Easter basket.

You'll find the list of ingredients, method and approximate nutritional value below.

Turn on CC to watch the video.
 

 

List of ingredients (900 ml lamb-shaped baking tin)

  • 100 g (~2/3 cup) wheat flour
  • 50 g (~1/3 cup) cornflour
  • 1 tsp baking powder
  • Small pinch of salt
  • 2 large eggs
  • 100 g (~1/2 cup) sugar
  • 100 m vegetable oil
  • 1 tsp vanilla extract, or your other favourite flavouring

Method

  1. Sift 100 g wheat flour, 50 g cornflour and 1 tsp baking powder into a large bowl. Once you get rid of all lumps, add a small pinch of salt. Stir through the contents of the bowl shortly with a whisk, only until dry ingredients combine. Set them aside for a moment and move on to the next step.
  2. Pour two large eggs into a separate large bowl and add 100 g fine white sugar. Beat the contents of the bowl for a few minutes with an electric mixer at high speed, until batter becomes thick and fluffy. Well beaten eggs should at least double in size and become light in colour.
  3. Once you get the right texture, turn down the mixer speed to medium and add 100 ml vegetable oil. Pour oil in a slow trickle while continuing to mix the batter. This way you should have no issues bringing eggs and oil together, and batter will remain fluffy.
  4. Once you pour in all of oil, add 1 tsp vanilla extract and mix it in shortly, until combined. Set the mixer aside at this point - we won't need it anymore. You can substitute vanilla extract with vanilla paste, vanilla sugar or your other favourite flavouring.
  5. All we need to do now is add dry ingredients. Do it slowly, in three batches, folding each part gently with a silicone spatula. Mix the batter only until you can no longer see raw flour. This way you won't overmix the batter or remove too much air, resulting in a light and fluffy cake.
  6. Pour the batter into a greased lamb-shaped baking tin covered with breadcrumbs. My baking tin is 27 cm tall, 15 cm long and 7 cm wide (the lamb itself is a bit smaller), and its volume is 900 ml. Be careful when covering the baking tin with breadcrumbs, especially in the spots where the two halves of the baking tin meet.
  7. Bake the cake in an oven preheated to 170 deg C (no fan) for 35 - 40 minutes, until a skewer inserted into the middle of the cake comes out clean. I recommend placing the lamb-shaped tin on top of a baking tray in case the batter spills over.
  8. Once the cake is ready, take it out of the oven and set it aside in the tin for 15 minutes, to cool slightly. Take it out of the baking tin then and cool it completely. Cut off the excess at the bottom so that the lamb will stand up and sprinkle some icing sugar on top.
  9. Enjoy!

Approximate nutritional value

100 g

  • 455 kcal
  • Carbs: 51 g
  • Fat: 27 g
  • Protein: 6 g
  • Fibre: 1 g

1 slice (recipe makes 8 slices)

  • 241 kcal
  • Carbs: 27 g 
  • Fat: 14 g
  • Protein: 3 g
  • Fibre: 0 g


Comments

Post a Comment