Details
20 min
30-40 min
Method
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.
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
