Easter Lamb Cake
Baranek Wielkanocny, or Easter lamb cake, is a traditional Polish cake that is a representation of the Lamb of God during Easter celebration. Baranek Wielkanocny is typically made with a rich pound cake or sponge cake base, with a tender crumb and delicate sweetness. It is decorated with powdered sugar or icing to create the lamb's wooly coat and features decorative touches such as ribbon or banner. Families across Poland cherish the tradition of baking and sharing this symbolic treat during Easter celebrations
Święconka, a beautiful Polish Easter tradition, is a special blessing of food that takes place on Holy Saturday. Families prepare a basket filled with a variety of symbolic foods such as Paschal Lamb, bread, salt, meat, eggs, green foliage such as boxwood, and horseradish. These items are meticulously arranged and covered with a white linen cloth before being taken to church to be blessed by the priest. The blessed food is then enjoyed as a significant part of Easter Sunday breakfast, signifying rebirth and the end of Lenten fasting. Święconka is not just a culinary custom but a cherished cultural practice that brings families together to celebrate the joy and renewal of the Easter season.
Symbolism of Foods in the Święconka basket:
Paschal Lamb: holds symbolic significance in Christian tradition as a representation of the Lamb of God. Often crafted in the shape of a lamb, this symbolic creation can be made from butter, cake, or sugar, adding a touch of artistry to religious celebrations.
Eggs: symbol of new life, and Christ's Resurrection
Meat: a symbol of prosperity.
Horseradish: signifies the bitterness of suffering of Christ and the gall given to Christ on the cross.
Salt: represents purification
Bread: a symbol of communion, the bread of the last supper. The round loaves are usually marked with cross by the bakers to ensure a successful bake, warding off the evil spirits that inhibit the bread from rising.
Green foliage: a symbol of the awakening & beautiful spring time during Easter season. Boxwood has been the most traditional plant used for decorating baskets.
The Legend of Easter Pussy Willows
It’s a tradition to include pussy willows in Palm Sunday services, especially in Slavic nations. Polish lore has it that Jesus walked through a forest, still stark in winter surrounds, on Palm Sunday. He asked his angels to collect fuzzy flowering branches of pussy willows, the first branches showing signs of new life.
Easter Lamb Cake
By Zosia Culinary Adventures | Date: March 22, 2024
Preparation Time:10 minutes
Baking Time: 45 minutes
Decorating: 10 minutes
Yield: 6 portions
Equipment: Non-stick Small lamb mould( I purchased mine in Poland, but it is available at Amazon and Etsy, required size: 27.5cm x 15 cm x6.5cm. It is made in Germany.
Ingredients for lamb cake:
2 large eggs (room temperature)
110g Soft Sugar
120g Butter plus extra to grease the mould
1 tsp Pure Vanilla Essence
A pinch of Salt
160g flour
1 leveled teaspoon of baking powder
icing sugar for dusting or make Royal icing
Ingredients for royal icing: to decorate 2 lambs
90g egg whites
480g icing sugar
lemon juice
Instructions to bake the Lamb Cake:
Heat oven to 350° F or 180° C
Grease the mold with butter and sprinkle with fine breadcrumbs
Separate the egg. Whisk the egg whites with half of the sugar until stiff.
Mix butter with sugar until nice and creamy.
Add egg yolks, vanilla essence and salt. Continue to beat the mixture until fluffy.
Combine flour with baking powder and add to butter mixture until smooth in texture.
Fold egg whites into the mixture.
Pour mixture into the pan (make sure mold is well secured with clips on each side) and place it on the small cookie sheet for better handling. The sheep pan will be upside down.
Bake for 45 minutes. Check with a skewer if the cake is baked right through.
Wrap immediately in a damp cloth after baking. After 10 minutes, carefully remove the mold and allow the lamb cake to cool down on the rack.
Simply dust with icing powder or glaze with royal icing.
Instructions to make the Royal Icing:
Beat on low the egg whites with icing sugar over a gently simmering water bath in a 3-quart saucier. Increase speed to medium and beat until thick and frosting-like, about 20 seconds or until the mixing bowl feels cool to the touch. Cooking over a water bath eliminates concerns over raw egg whites, while also helping the powdered sugar to dissolve.
Use immediately to decorate the lamb cake. To add extra color use sparkling sprinkle mix. Decorate with fresh greens.
Happy Easter! Joyeuses Pâques! Wesołych Świąt Wielkanocnych!
