Easter Lamb Cake

Huile d'olive de Nyons PDO
Subtle flavour
Gâteau mouton de Pâques
A PDO
Preparation
30 min
A PDO
Cooking time
30 min
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Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
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Ingredients

A PDO
For 8 personnes
For the cake:
  • 1 pot plain yoghurt
  • 3 pot of flour
  • 2 pots caster sugar
  • 1/2 pot Nyons olive oil PDO
  • 3 eggs
  • 1 sachet baking powder
Decoration:
  • 200 g Isigny cream
  • 150 g white chocolate
  • 1 c. à soupe Nyons olive oil PDO
  • Chantifix
  • Icing sugar
  • 3 pink marshmallows
  • 1 liquorice roll
  • Dark chocolate shavings
  • 1/2 c. à café vanilla powder

Tip

For this ‘Easter lamb’ cake, we recommend using a subtly flavoured olive oil from Nyons (PDO) for its aromas of dried fruit, butter, hazelnut, green apple and freshly cut grass.You could also use an olive oil from Nice PDO or a Languedoc AOC. Another recipe idea based on a yoghurt cake: the birthday fish!

Instructions

  • Start this Easter lamb cake recipe by preheating the oven to 180 °C.
  • Pour the yoghurt into a mixing bowl. Wash and dry the pot – it will be used as a measuring container for the other ingredients.
  • Add the eggs, sugar and oil, and mix. Fold in the flour and baking powder, which have been sifted together, and mix.
  • Pour the batter into a round baking tin greased and dusted with flour. Place in the oven and bake for 30 minutes.
  • Leave to cool slightly, then turn out onto a wire rack. Leave to cool completely before starting to decorate the cake.

  • Heat 50 g of cream with the vanilla, pour it over the chocolate, leave to stand for 1 minute, then stir in the Nyons olive oil PDO and mix until you have a smooth ganache. Cover the cake with the ganache. Leave to cool.

  • In a very cold bowl, whip 150g of cream into whipped cream, adding the sugar and Chantifix halfway through. Transfer the whipped cream to a piping bag fitted with a serrated nozzle.  Pipe small peaks (using a No. 32 nozzle, for example) onto the cake to represent the lamb’s fleece. Decorate with dark chocolate shavings.

  • From an unrolled sweet-root roll, cut two small pieces to make the closed eyes and one large piece for the mouth. Use one pink marshmallow for the nose and two for the ears.

Tip

For this ‘Easter lamb’ cake, we recommend using a subtly flavoured olive oil from Nyons (PDO) for its aromas of dried fruit, butter, hazelnut, green apple and freshly cut grass.You could also use an olive oil from Nice PDO or a Languedoc AOC. Another recipe idea based on a yoghurt cake: the birthday fish!
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

All recipes

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