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Easter Lamb Cake
"Torta di Agnello"
(Serves 8-10)
Italian pastry shops have an array of lamb cakes available at Eastertime. Some are filled with almond paste
and others have candied fruit and nuts in the batter.  Make one as a centerpiece for your Easter brunch or
dinner table or to give as a charming gift.  We are providing you with 2 different recipes.  The first is a more
traditional Italian lamb cake and the second is a delicious seasonal carrot cake.  To make the lamb cake
you will need a 2-piece lamb cake mold approximately 10- by 4-inch in size.
Traditional Lamb Cake


2 cups cake flour
3/4 teaspoon baking powder
1/8 teaspoon grated nutmeg
1/4 teaspoon salt
8 ounces unsalted butter
1 cup sugar
2 teaspoons grated orange zest
1 tablespoon vanilla
1 teaspoon almond extract
4 eggs
1/2 cup finely ground nuts

1/2 cup solid vegetable shortening
6 cups confectioner's sugar
1 tablespoon almond extract
8 tablespoons unsalted butter, room temperature

To Decorate:
Currants or raisins
Coconut, tinted green
Jelly beans

Preheat oven to 350 degrees F.  Grease lamb cake mold and dust it with flour.

In a bowl, combine the flour, baking powder, nutmeg, and salt.  Using an
electric mixer, beat together the butter and sugar.  Beat in the zest, vanilla,
and almond extracts.  Beat in the eggs, one at a time.  Beat in the flour
mixture.  Fold in the nuts.  Spoon the batter into the bottom half of the mold.
Place the top piece of the mold on, according to pan directions.  Bake for 45-
55 minutes, or until cake tests done.  Remove the mold to a rack to cool

To make the icing:
In a bowl, beat the shortening and butter until smooth.  Gradually beat in the
sugar.  Add the almond extract.  The icing should be firm enough to pipe
through a pastry bag.  Remove the cake from the mold.  Place upright on a
platter, using a little icing to adhere it to the platter.

Fill a pastry bag with a medium star tip and icing.  Decorate to simulate wool
all over the cake.  Use currants or raisins for eyes.  Mound tinted coconut
around base of cake as grass.  Press jelly beans into coconut.  Tie a ribbon
carefully around the neck.  To serve, cut into thin slices.
Carrot Cake

Carrot Cake can also be baked in a 11 x 13-inch rectangular pan.   Bake at
300 degrees F. for 1 hour.  When cake is cool, frost with Cream Cheese


1 cup sugar
3/4 cup vegetable oil
2 eggs
1 teaspoon salt
1-1/2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1-1/2 cups grated carrot
1/2 cup finely chopped nuts

Cream Cheese Icing:
2 (8 ounce) packages cream cheese, room temperature
4 tablespoons unsalted butter
2 teaspoons vanilla
2 cups confectioners sugar


To make the cake:
Mix all the ingredients together until well blended.  Proceed with directions for
baking and decorating as outlined for Traditional Lamb Cake.

To make the icing:
Using an electric mixer, beat all ingredients together until smooth.
Proceed in the same manner as above to decorate the Lamb Cake.
Easter Lamb Cake
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