- Prep Time: 10 minutes
- Cook Time: 25 - 30 minutes
SCD Easter Lamb Cake
Easter is close at hand!
It's interesting how the date of this celebration of the resurrection of Jesus Christ keeps changing so much, but don't blame me, I'm not in charge. Different nations fuse their customs with those of others and it really is getting messy at times. But at the same time, this allows for various meals to come about! As for me, Easter is closely linked to the arrival of the spring season. Nature is waking from its slumber, trees are becoming interesting again, flowers start blooming, birds chirp as if their life depends on it (I suppose in many cases it actually does). But not many can complain about the warming weather and increased sunlight. It's a new beginning. A new chance. 😉
So in our home, the first spring day means it's spring no matter what happens. And with that, let's take a look at how to prepare a traditional Lamb Cake all according to SCD.
Ingredients
- egg - 7 (M)
- almond whole - 2 cups
- pecans whole - 1 cup
- honey - 3/4 cup
- coconut oil (fat) - 3/4 cup
- vanilla - 1 bean
- soda - 1/4 tspn
- lemon skin - 1 lemon
- zucchini - 1 pc
- clove - 2 pcs
- salt - pinch
Instructions
1./Into the bowl goes the egg, coconut oil, honey, soda, salt, vanilla bean (this time the bean is cut up into smaller pieces, no other preparation or seed removal), lemon skin and properly blend.
2./Then one after the other, add cups of nuts - one cup of almonds and blend, another cup blend again, the third and final cup of pecan nuts, do the same.
3./Finally add finely grated (and of course dehydrated) zucchini - wring out the water in hands as if you are making a snowball 😉
4./The resulting dough is poured into the lamb cake mold. I bought a new silicone mold, it's volume is around 1250 ml, it's quite large but I will try to get a smaller one for the next year.
And the reason why I opted for silicone mold? Not long ago I went to my mother for a visit. We baked a lamb cake together in a ceramic cake mold and gas stove - the result was a bit of a mess, the lamb did NOT want to leave the mold, despite the thorough buttering of the mold, so it ended up looking kind of scruffy and small...
But not to end the article on a downer, the silicone mold worked wonders, the lamb is beautiful and I am very satisfied.
Of course what to choose and where to bake is completely up to you, it is not my intention to force my preferences on you.
Just recommendations 😉 - I can imagine baked apples or pears on butter, honey and cinnamon working very well with this lamb. 😉
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