Cakes & pastries

Flourless almond Easter lamb

Name: Flourless almond Easter lamb
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 150 g almond flour; 50 g almonds roasted, ground; 20 g locust bean gum; 2 tsp baking powder; 1/2 tsp Rapunzel vanilla powder Bourbon; 200 g Cristallino canesugar, Hand in Hand; 150 g Allgäu ghee, melted; 4 tbs lemon juice; 1 pinch of Rapunzel sea salt Atlantik; 4 eggs

BerlinKitchen

60 Min.

Only 1 portion

Info

Perptime 20 Min.
Baketime 40 Min.

Ingredients

Portions

150 g almond flour
50 g Almonds roasted, ground
20 g Locust bean gum
2 tsp baking powder
1 Bourbon vanilla powder HIH
200 g Cristallino cane sugar HIH
150 g Ghee
4 tbs lemon juice
1 Atlantic sea salt fine
4 eggs

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Preheat oven to 350°F. Mix the almond flour, ground almonds and locust bean gum in a bowl with the baking powder. In a second bowl, mix vanilla, sugar, ghee, lemon juice and salt, then add the eggs and mix well. Finally, mix the almond mixture under the wet mixture and stir well.

Grease the lamb baking form with a bit of ghee. Add the dough and bake in the preheated oven at 350°F for about 35-40 min. Using a toothpick, test the dough to see if it is completely baked through. Leave the Easter lamb in the form to cool and turn upside down carefully to release it. Sprinkle with powdered sugar and serve.