This recipe is nothing special. Really, it isn’t. It is a simple cake and the only thing out of the ordinary is the form you bake it in.
For me, this cake has much more of a sentimental value than a culinary one because this is what my Mom would bake every Easter for our traditional family breakfast on Easter morning.
As long as I can remember we have made and eaten that cake. The ears of the bunny almost always broke off and we would always fight over who gets to eat the head ( in hindsight that one sounds pretty weird…).
The cake itself is pretty ordinary yet so delicious in its simplicity that we would often use the recipe for the base of fruit topped cakes throughout the year.
So here it is, the legendary Easter Bunny/Lamb cake:
This is what you need:
a few drops vanilla extract
1 pinch salt
2 tbsp rum
60g ground almonds
1 tsp baking powder
This is what you do:
Simply whisk together the sugar and butter, add the vanilla extract, rum and salt and beat in the eggs until the batter is smooth and creamy.
In a different bowl mix all the remaining dry ingredients and add that mixture slowly to the batter until everything is incorporated.
To get your form ready, make sure to grease it really well with some vegetable oil or butter ( even if your form says it’s non-stick, trust me). Fill the form and bake at 180°C for about 20 minutes.
The cake will be done when the top is slightly curved and nicely browned. This one is easy to over bake because the unusual shape causes it to be done much faster than your everyday cake.
Let it cool in the form for about 10 minutes and then slowly release the sides and open the form.
If you want it to be super fancy you can decorate it with chocolate, we usually just dust it with a little bit of powdered sugar.
Voila! Happy Easter!