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Cooking
Traditional Walnut Easter Lamb Cake with Chocolate Glaze
· 8 servings
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.
Mixing the dry ingredients
In a bowl, combine the fine plain flour with baking powder, the ground walnuts and grated lemon zest.
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.
Combining the batter with the egg whites
Fold the walnut-flour mixture into the yolk mixture in two batches. Finally, whip the egg whites with the salt into a very stiff foam and gently fold it into the batter using a spatula, 'wrapping' it in rather than stirring. This keeps the air inside and stops the batter from turning dense.
Baking and turning out
Pour the batter into the tin and bake in the middle of the oven for 55–65 minutes. Check occasionally, and if it starts browning too much, cover with foil. Once baked, let it rest for 10 minutes, then carefully turn the lamb cake out onto a wire rack. Let it cool completely, otherwise the glaze won't set properly.
The chocolate finishing touch
Melt the chocolate together with the cocoa butter in a water bath to around 45°C (follow the guide on the packaging). Then cool it down to about 27°C, and briefly warm it back up to a working temperature of around 31°C. Pour this tempered chocolate over the lamb cake – the glaze will set beautifully glossy and firm.