Desserts
Ingredients
- 100 g soft dates
- 90 g ground hazelnuts
- 180 g flour
- 200 g applesauce
- 2 to 3 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp ground vanilla
- 2 tsp baking powder
- 1 pinch of salt
- some oil for the baking tin
- some flour for the baking tin
- a little icing sugar for dusting
Preparation
1.
Pour hot water over the soft dates and soak for approximately 10 minutes. Then puree.
2.
Preheat the oven with 180 degree Celsius top/bottom heat. Grease and flour the two halves of the Easter lamb baking dish (approximately 1 liter volume).
3.
Mix the flour and baking powder. Add the remaining ingredients and mix well with a whisk.
4.
Pour the batter into the baking tin. Tap the tin a few times to spread the batter well and fill to just 3 to 4 cm below the rim.
5.
Place the tin on a baking tray on the lower shelf of the oven and bake for about 40 minutes. Cover towards the end if necessary to prevent the cake from getting too dark.
6
Leave the tin to cool for at least 1 hour. Carefully remove the lamb from the tin. Straighten the base of the cake slightly with a knife
7
Dust the cooled Easter lamb with powdered sugar.
Tip:
Half of the white flour can be replaced with wholemeal flour. To prevent the batter from becoming too dry, add a little more liquid to the batter!
