We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Gluten Free Easter Lamb

Recipe for a sweet dough with a fine crumb which works well for baking molds with a volume of around 0.8 - 1.0 L

Like this? Share it with your friends.


Report abuse

Ingredients

  • 60g ground nuts (I usually go with finely ground organic almonds)
  • 60g starch (potato or tapioka starch work well)
  • 60g gluten free flour (I use a mix of half and half organic millet and organic corn flour, but "plain" gluten free flour works also well)
  • 60g sugar (add up to 100g if you prefer the dough sweeter)
  • 100g butter (or margarine)
  • 2 eggs (medium to large)
  • 1 tablepoon of rum or equivalent of rum flavouring
  • 1 teaspoon of baking powder
  • 1 pinch of salt
  • optional: 2 teaspoon of psyllium husk (to better retain moisture in the gluten free dough)
  • optional: 1 teaspoon of vanilla extract
  • optional: 60-100g marzipan (diced)

Preparation

Mix eggs and butter/margarine with sugar, salt, and rum (and vanilla extract and psyllium husk, if used). If psyllium husk is used, let the mixture sit for 5-10 min. Next, add flour(s), starch, and ground nuts and mix well. The dough should be thick but still runny. If you like to add the diced marzipan, add it now and carefully blend into the dought.

Grease the mold (in this case, I used a lamb mold) and fill the dough carefully into the greased mold. Make sure that the dough completely fills out the mold (i.e., no air bubbles or voids are left); best to let the dough sit in the mold for a couple of minutes before baking.

For baking, put the mold with the dough in the preheated oven and bake for 30-40 min (this really depends on the kind of mold you use) at 180 C. Once baked, let the mold and dough cool down before carefully removing the mold.

Traditionally, the Easter lamb can be coated with icing sugar just before serving it on Easter Sunday (usually, you would bake it the day before). Whatever mold you use, the baked cake keeps for a day or two - but then dries quickly (as with many glutenfree pastries). If there are still leftovers at this point, put some slices in the oven and toast them lightly before spreading some butter on it.

Added by: e&mbaking


Tags: Cake Gluten Free

IMPORTANT NOTE
This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Flour Direct Shop update

Dear Customers,

Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.

If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.

Deliveries

Keep safe and well

The Shipton Millers