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
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
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.
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