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About the Recipe: The cake is simple to make and has a poundcake like texture, It’s almond flavor is mild, and cardamom adds a fresh, bright zing. The lamb is covered with whipped buttercream frosting and coated with flaked, crunchy coconut. We love to decorate it with jellybean candies and serve it for breakfast on Easter morning.
Recipe Inspired by: Gesine Bullock-Prado, My Vermont Table, Countryman Press, 2023. Original Recipe Cardamom Almond Cake.
Note from Gesine:
“I have my mother’s cast iron lamb cake mold and every year at Easter, I pull it down from its shelf, dust it off, and make a cake, I know she’d just adore.”
Cook’s Note: The cake recipe is the traditional one that Gesine Bullock-Prado’s mother made every year at Easter. They dusted their lamb with confectioners’ sugar.
In our house, our little Lammy was usually covered with a whipped buttercream frosting, coated with shredded coconut, and decorated with cut jellybean eyes and a nose. We usually place the cake on green coconut “grass” and garnish the platter with jellybean candies.
Baking the Lamb Cake:
- Place half of the lamb mold without a vent hole on a parchment lined sheet pan. Spoon the batter evenly into the mold half. (Knock the mold a few times to get the batter settled into all the nooks and crannies.)
- Place the other half of the mold on top of the filled lamb mold half.
- Bake for 40 to 45 minutes. To check that it’s done before unmolding, stick a toothpick through the vent hole. If it comes out clean, your lamb is ready. If you have a cast iron mold, gently lift the top of the mold and poke the cake. If it springs back, it’s ready.
Cooling the Lamb Mold:
- Remove the mold from the oven and allow the cake to cool in the mold for 5 to 10 minutes. If it’s a cast iron, allow cake to cool in the mold for about 1 hour.
- Remove the top half. Turn the cake over gently and remove the cake from the pan. Give it a gentle tap if it’s a little stubborn. Allow it to cool on its side on a cooling rack for at least 2 hours.
- When cake is completely cool. Spread with prepared frosting; sprinkle with sweetened shredded coconut, place on serving plate with decorative candies as desired. Use cut jelly beans to form the nose and eyes. If desired, add a little bow around its neck.
Prepare Whipped Buttercream Frosting:
In mixing bowl, beat butter and cream cheese, add coconut milk and vanilla, slowly add confectioners’ sugar until desired consistency, beat about 2 to 3 minutes to whipped consistency.
Yield: one lamb shaped cake
pdf for Copy of Recipe – Cutest Little Lammy Cake
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