wp6e4fb020.jpg

Home
Snacks & Starters
Soups
Salads
Rice & Pasta
Breads

Fish
Meat
Poultry
Vegetarian Mains
Vegetables
Pastry

Baking - Cakes
Baking - Cookies/Biscuits
Deserts
Pesach Pages

Contact Me

Home

Baking

Almond Polenta and Lemon Cake

Fat Free Apple Cake

Apricot & Almond Cake

Apricot Chocolate Roulade

Autumnal Apple Cake

Banana Tea Bread

Cornflake Base Cheesecake (light)

Cottage Cheesecake

Cheesecake - Italian Style

Lemon (or Orange) Cheesecake

Cheesecake - Rhubarb & Ginger

Chocolate Roulade

Sticky Chocolate Orange Cake

Courgette Cake

Fresh & Dried Fruit Cake

Honey Cake

HRT Cake

Lemon Reverse Cake

Marmalade Cake

Orange Cake

Pesach Marmalade Cake

Pumpkin & Apple Cake

Poppy Seed & Wine Cake


























(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.

THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER

Gluten, Wheat & Soya Free Food filled with Flavour for all the Family

Available on kindle

TO ORDER AT AMAZON.COM CLICK HERE

TO ORDER AT AMAZON.CO.UK CLICK HERE

wp9b22a563.jpg

Gluten Free Apricot & Chocolate Roulade

Dairy, vegetarian

I tend to use this naturally gluten free cake as dinner party desert, it is also a firm favourite for tea at Tu B'Shevat but do go easy on it as it is very rich.

If you want to make it parve use whipped soya cream or a soft soya cheese. You can also use stoned prunes - wonderful with chocolate

225g (8oz) dried apricots
2 teabags
cinnamon stick
4 large eggs separated
125g(4oz)n chocolate
75g (3oz) sugar (or castor)

125g (4oz) chopped dried apricots
Marscapone or other soft cheese

Make up 1 litre of tea with boiling water add the cinnamon stick. Chop the apricots and cover with tea and cook slowly till soft or leave overnight in a covered bowl.

Remove the cinnamon stick, drain reserving the liquid, puree adding enough liquid to make a mix that will just drop off a spoon.

Beat the egg whites and sugar to soft peak stage in a clean bowl.

In a large separate bowl melt the chocolate either over boiling water or in a microwave at 50% power for 3 minutes. Remove from the heat and add the egg yolks beating all the time.

Gently add the pureed fruit to this this mix Fold in the egg white mix carefully so you do not squash the air out. Pour onto lined & greased swiss (jelly) roll tin.

Bake 25 minutes in preheated Moderate oven 350ºF 180ºC, Fan 160ºC , Gas 4. Remove when set and cover with damp tea towel till cool. Invert tin and turn onto another piece of greaseproof, peel away original greaseproof.

Mix cheese and apricots, spread over the sponge. Use the paper to help you gently roll up, don't worry if it cracks you can always disguise it with some whipped cream or a dusting of icing sugar.