How to prepare

First, consider the type of lamb cake form you will be using and how much dough you will actually need so you can adjust the amount of necessary ingredients. The body of our lamb cake is about 22 cm long and it consists of about 550 g of dough.

Use a food processor to beat the whole eggs, oil and sugar until a thick substance is achieved. Mix the flour, baking powder, gingerbread spice, sifted cocoa, pinch of salt and grated lemon peel and add them into the food processor alternating with the yogurt. To enhance the suppleness, add the finely grated peeled courgette. Those who enjoy it can add the sunflower seeds and candied orange peel into the dough. These go extremely well with the gingerbread flavour. 

Pour the dough into a greased and dusted form and place it into an oven preheated at 150 °C. After about 20 minutes, increase the temperature to 170 °C and finish baking at the latter temperature. The total baking time should be about 45 minutes, but it depends on the form size and type (open form or lid covered).