Curd Lamb Cake

Preheat the oven to 170° C fan. Carefully grease both parts of the mold with butter and dust with semi-coarse flour.

In a bowl, whisk the butter into a light, fluffy cream. Briefly whisk in the curd and then the sugar. Whisk in the eggs one at a time. Finally, mix or briefly whisk in the dry ingredients, which have been pre-mixed separately, until combined and smooth.

Spread the batter into the bottom part of the detachable lamb mold and smooth the surface. Cover with the top part of the mold, place in the oven (I recommend having a drip tray in the oven, as the mold may drip during baking due to its two-part nature).