Spelt Easter lamb marble cake

Ingredients

350 g Finely ground wholegrain spelt flour
245 g cooking oil
a package of vanillin sugar
260 g caster sugar (brown cane)
5 eggs
60 ml (g) warm water (can be replaced with butter milk)
15 g baking powder
grated lemon peel with no prior chemical treatment
2 TBSP cocoa
you can add for example walnuts

How to prepare

You can successfully prepare the Easter lamb cake using the pumpkin brownies recipe where the pumpkin is replaced with courgette for example. This recipe will allow you to prepare the classical Easter lamb marble cake. The only difference is, this one will be completely wholegrain.

Beat the whole eggs, oil and sugar until smooth foam is achieved. If adding water, beat it as well. Only add the butter milk with the flour. Gradually mix the baking powder with the flour adding them into the beaten substance. Lastly, you can add the walnuts for example. They go well with the wholegrain spelt flavour.

Dust the lamb cake form thoroughly pouring in the bright portion of the dough (about 2/3). Mix the remainder of the dough with the cocoa (you can add a tablespoon of water as well) and pour it into the form. Then mix both the bright and the dark dough using a gently inserted fork. Cover with the other half of the form (do not forget to dust it as well).

Bake at 150 °C for about 20 minutes, increase the temperature to 170 °C and finish baking at the latter temperature.

Feel free to decorate the cooled off lamb cake with ribbons. Those with a sweet tooth may enjoy pouring icing made from quality plain chocolate over the cake adding some butter or oil. Once cool, the chocolate will stop being fragile and brittle.