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Baking

Almond Polenta and Lemon Cake

Fat Free Apple Cake

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Autumnal Apple Cake

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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

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Gluten Free Autumnal Apple Cake

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
2 eggs
200g (8oz) ground hazelnuts or cobnuts
100g(4oz) raisins
1tsp baking powder
1tsp cinnamon

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.