Summary

Ingredients

For the dough:

• 150 g spelled, round type 1050
• 125 ml soy milk (soy drink)
• 75 g raw cane suar
• 75 ml sunflower oil
• 12 g tartar bakin powder
• 1 pinch vanilla, real, ground
• 1 pinch (s) sea salt
• 2 tablespoon desiccated coconut, (heaped )
• some margarine to grease the baking pan
• some breadcrumbs to sprinkle on the baking pan

For the cast:

• 3 teaspoons lemon juice, freshly squeezed (approx.)
• 100 g powdered suar, made from raw cane suar
• 3 tablespoon desiccated coconut

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Instructions

1. Grease the lamb form, sprinkle with breadcrumbs and put together firmly.
2. For the dough, mix the flour with the baking powder and coconut flakes.
3. Mix the oil together with the raw cane sugar, sea salt and vanilla. Add the soy milk. Add the flour, baking powder and coconut flakes mixture and stir everything together to form a smooth batter.
4. Pour the batter into the mold. Make sure that the dough comes right into the head. To do this, tap the shape lightly on the work surface.
5. Place the form on a baking sheet lined with baking paper (if something spills or overflows) and bake on the lowest rail at 180 ° C for about 40-45 minutes (make a stick test).
6. Let the lamb cool in the tin for about 20 minutes. If necessary, cut off the excess dough with a bread knife so that a flat surface is created. Turn the lamb over and carefully remove the form. Pay particular attention to the head so that it does not break off. Possibly remove from the edge of the mold with a knife without scratching the mold.
7. Let the lamb cool down completely and brush with a thick glaze of lemon juice and powdered sugar and sprinkle with the coconut flakes. It looks particularly beautiful when you tie a bell around the lamb`s neck and place it on a green meadow (green cake topper or napkin).
8. Tip: I always bake the lamb on Maundy Thursday and the icing under a cake topper keeps it fresh until Easter, but we usually don`t even survive that long.