Easter lamb cake - gingerbread (gluten-free)

Ingredients

200g Nomix gluten-free flour
4 whole eggs
70 g warm water (you can replace half with strong black coffee)
130 g oil
170-180 g brown sugar (you can replace a part with 1-2 TBSP black treacle)
1 packet baking powder (about 12 g)
1 TSP cocoa
2-3 TSP gingerbread spice
(1-2 TBSP candied orange peel)

Finish with almond flakes,
chcolate icing

How to prepare

There is hardly an Easter table in the Czech Republic missing the Easter lamb cake. It does not always have to be the obligatory sponge or marmoreal cake. Try this gingerbread variation coated with chocolate for example.

Beat the eggs with sugar and oil. If you want, you can and 1-2 TBSP of blended candied orange peel and continue mixing for a while. If you choose this variation, decrease the amount of sugar a little. Mix the Nomix flour with the baking powder seasoned with the cocoa and gingerbread spice. Make a cup of strong coffee and add water. Add the flour mixture into the beaten substance alternating with the liquid. Pour the dough into a greased and dusted lamb form. A dough from 200 g of Nomix will fit into a mid-sized form (see the picture).

Preheat the oven and bake the dough for about 20 minutes at 150 °C. Then increase the temperature to 170 °C and continue baking at this temperature for about 30 minutes (you need to watch the cake, it depends on the lamb cake size, the oven type and the like).

Let the baked lamb cake cool off for a while and knock it out of the form. You can coat it with icing made from quality chocolate and some butter. The coated lamb cake can also be sprinkled with almond flakes.

Tip: Replacing the coffee with 1 TBSP of a zesty preserve (jam) can change the dough flavour completely.