Gluten Free Apricot Choc Roulade

THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER

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

Available on kindle

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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.

Gluten Free Apricot & Chocolate Roulade