Lammele: the recipe for the Alsatian Easter lamb cake

Easter in Alsace is unthinkable without it: the Lammele, also called Osterlammele or, in part of the Haut-Rhin, Lamala, is a soft sponge cake baked in a lamb-shaped mould. Dusted with icing sugar and decorated with a ribbon, it takes pride of place on the table on Easter Sunday and in every Alsatian bakery in spring.

Origins and tradition of the Lammele

The paschal lamb is a Christian symbol of the risen Christ. In Alsace, the tradition of baking it as a sponge cake is said to date back to the 16th century. In the past, Lent was strictly observed and eggs were not eaten, so at Easter households and bakers had large quantities of eggs on hand, ideal for this cake. A Lammele was sometimes also given to one’s fiancée or to the children on returning from Mass.

The traditional mould is made of glazed earthenware, in two parts. In Soufflenheim, the heartland of Alsatian pottery, potters still make them; you can also find metal or non-stick moulds.

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Ingredients for one Lammele (6 to 8 people)

For a standard lamb mould of about 0.8 to 1 litre:

• 4 eggs at room temperature
• 120 g caster sugar
• 1 sachet vanilla sugar
• 120 g flour (or 80 g flour and 40 g cornflour for a lighter result)
• 1 level teaspoon baking powder
• Zest of half an unwaxed lemon (optional)
• 1 pinch of salt
• 20 g softened butter and 1 tablespoon flour for the mould
• Icing sugar to finish

Prep: 20 minutes – Baking: 35 to 45 minutes – Resting: until completely cool

Read nextAlsatian black pudding with apples and cabbage: the recipe

Step by step: how to make a Lammele

1. Preheat the oven to 180 °C (conventional heat).
2. Generously brush the inside of both halves of the mould with butter, not forgetting the ears, muzzle and legs, then dust with flour and tap out the excess. This is the key step for turning it out cleanly.
3. Whisk the eggs, sugar, vanilla sugar and salt with an electric mixer for 8 to 10 minutes: the mixture should turn pale, triple in volume and leave a ribbon trail.
4. Sift the flour (and cornflour) with the baking powder, then gently fold them in with a spatula, lifting the batter so it doesn’t lose volume. Add the lemon zest.
5. Close the mould (with its clips or with string) and stand it on the baking tray, opening facing up. Fill it about two-thirds full with batter: it will rise.
6. Bake for 35 to 45 minutes, depending on your mould and oven. Check it is done with a needle or wooden skewer pushed in through the opening: it should come out dry.
7. Leave to cool for about ten minutes in the mould, then carefully unmould and let it cool completely on a wire rack, with the lamb lying on its side.
8. If necessary, trim the base with a knife so it stands upright. Dust generously with icing sugar and decorate with a ribbon tied around its neck, or even a little Easter flag.

Wine pairing

To go with this light sponge at Easter teatime, serve a Crémant d’Alsace, whose fine bubbles complement its vanilla sweetness, or a Muscat d’Alsace for a fruity touch. Children will enjoy it with hot chocolate. Explore our guide to Alsace wines.

Variations

• Flavour the batter with a tablespoon of orange blossom water instead of lemon.
• Fold in 40 g melted, cooled butter at the end for a richer sponge (bake for a few minutes longer).
• Replace some of the flour with ground almonds for a moister Lammele.

Chef’s tips

• If you have a new earthenware mould, soak it in cold water for a few hours before first use, then dry it thoroughly before buttering.
• Don’t open the oven during the first 25 minutes, or the sponge may collapse.
• The Lammele keeps for 2 to 3 days under a cake dome or wrapped in cling film; add the icing sugar at the last moment.

Lucas

Hi, I’m Lucas! My heart beats for the pleasures of the table, and here in Alsace, I’m in paradise. Whether it’s a glass of Riesling shared with friends, a hearty sauerkraut dish, or a culinary adventure around a blueberry tart, I live every meal like a celebration. My goal? To make you hungry with articles that highlight our local producers, talented chefs, and delicious specialties. But beware, I don’t just eat (well, almost): I also offer itineraries to explore our vineyards and gourmet markets.

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