Easter lamb cake - poppy (gluten-free)

Ingredients

200 g Nomix gluten-free flour
4 whole eggs
80 g ground poppy seed
140 ml oil
170 g caster sugar (incl. vanilla)
1 packet of baking powder (ca. 10g)
100 ml warm water
lemon peel from 1/2 to 1 lemon with no chemical treatment (to your liking)
1/3 TSP cinnamon

For icing:
For 100 g powdered sugar ca.
2 TBSP lemon juice

How to prepare

Beat the whole eggs, water, oil, grated lemon peel and cinnamon until foamy. Mix the Nomix gluten-free flour with the baking powder and grout cumin and gradually add into the egg substance. You can let the dough stand in a bowl for 5-10 more minutes before filling the form or let it stand in the form. The dough ingredients will rise and absorb liquids. The dough will fit into a mid-sized lamb form.

Bake in a preheated oven for about 20 minutes at 150 °C using a greased and dusted form. Then increase the temperature to 170 °C and continue baking at this temperature for about 30 minutes. You need to watch the cake surface and modify the temperature according to the oven type.

The “artistic” conception of the ready lamb cake is up to you. In terms of taste, a spicy lemon icing is a fantastic choice. Beat 100 g of powdered sugar with about 2 TBSP of lemon juice intensively, until sugar dissolves and a homogenous substance is achieved.