Are you familiar with the concept of fika? Fika is a Swedish noun and verb standing for a quality time break to consciously escape from whatever you are doing at that moment. During fika, you enjoy a hot beverage of your choice preferably with baked goods. This super moist sponge cake is a perfekt fit for your Easter fika. I baked it in a lamb mould, but obviously you can use any mould you fancy.
Start by beating 125 g butter, 100 g caster sugar and 1 sachet vanilla sugar. Separate 2 eggs. Add the yolks separately to the batter. Beat the whites until stiff. Mix 100 g ground almonds, 60 g wheat flour and 1 tsp baking powder. Add half a cup of espresso and the flour mixture gradually to the batter. Gently fold in the egg whites. Bake for 45 min in a 175°C preheated oven.
Let the lamb cool for some minutes in the mould before you carefully remove it. Dust with icing sugar and serve as is, with cream cheese and fresh berries, clotted cream, curd or marmalade.