At a glance
This elegant walnut lamb cake combines toasted walnuts, dark rum, and a silky chocolate glaze for a show-stopping Easter centerpiece. The batter comes together through a careful fold of whipped egg whites that keeps it light and moist, while the tempered chocolate coating ensures a beautiful glossy finish and longer shelf life. Plan for about two hours total, with the most attention needed during the egg-whipping phase and the precise chocolate tempering at the end.
1/6
Fragrant prep: tin and walnuts
Start by toasting the walnuts in a pan until fragrant. Once cooled, grind them finely. Generously grease a roughly 2.4-litre lamb-shaped tin with softened butter and dust with flour. Preheat the oven to 170°C.
For this step
0/12/6
Mixing the dry ingredients
In a bowl, combine the fine plain flour with baking powder, the ground walnuts and grated lemon zest.
For this step
0/33/6
Whipping the egg yolk base
Separate the egg yolks from the whites. In a large bowl, whisk the yolks with the sugars for at least 5–8 minutes until you get a thick, pale foam. Keep whisking slowly while gradually pouring in the oil, milk and rum. All ingredients should ideally be at room temperature.
For this step
0/6
How it went
Nobody has tried this recipe yet
Be the first to say how it went.
Anyone can answer, without signing in or buying. Answers aren't verified. The percentage is the share of “Worked out” answers, shown from 5 answers.
Want a recipe like this every Thursday?
One recipe worth heating the oven for, and one tip that saves you time. Nothing else.
