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)
Cheesecake - Italian Style
Lemon (or Orange) Cheesecake
Cheesecake - Rhubarb & Ginger
Sticky Chocolate Orange Cake
Fresh & Dried Fruit Cake
Lemon Reverse 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
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Parve, dairy free, vegetarian, suitable for Passover
I tend to make this parve and use it as a desert. You can omit the topping if you wish or use a different kind or soft fruit. But apples and blackberries somehow go together.
200g (8oz) eating apples - stewed (appx 4 medium apples)
200g (8oz) soft vegetarian margarine
100g (4oz) sugar
200g (8oz) ground hazelnuts or cobnuts
1tsp baking powder
200g(8oz) blackberries plus 50g (8 or so) for decoration
100g (4oz) sugar
(If you prefer use warmed seedless blackberry jam)
Beat the fat, eggs and sugar together until pale and fluffy. Fold in the apples; follow by the hazel nuts, cinnamon and baking powder. Finally stir in the raisins.
Pour into a greased 20c m/ 8 inch tin and bake for about an hour on 160°C fan, 180°C, 390°F, Gas 4, Moderate oven for about 45 minutes.
Whilst the cake is cooling, cook the blackberries until soft and then pass through a sieve to remove the pips. Return to the heat and stir in the sugar. Allow to semi-cool and then pour over the cake, centre outwards and allow to set. Decorate with reserved blackberries.