Egg Liqueur Easter Lamb
The traditional Easter lamb is an absolute must on the Easter breakfast table. Our recipe for a moist egg liqueur cake is the perfect companion – we hope you enjoy the baking!
Ingredients:
200 g oil
4 eggs
250 g sugar
200 g egg liqueur
120 g cornstarch
120 g plain wheat flour
1 packet baking powder
Preheat the oven to 180 °C (top and bottom heat). Beat the eggs and sugar until light and fluffy. Add the oil, egg liqueur, starch, flour and baking powder and mix well. Pour the batter into a greased Easter lamb mould and bake for approx. 1 hour. Dust the cooled cake with a little icing sugar.
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