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Baking

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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 Courgette Cake

Parve, dairy free, vegetarian

Is it a cake or is it a kugel - well I think its a cake in the same way that carrot cake is but this is slightly different.


445g - approx (1lb) tin golden syrup (corn syrup) or honey
Vegetable oil (enough to fill the tin above)
300g (10oz) gluten free flour mix
175g (5oz) ground walnuts
2tsp baking powder
½ tsp bicarbonate of soda
1 tbsp mixed spice
1 cup hot water
4 large eggs
50g (2oz) castor sugar (optional depending if you have a sweet tooth)
450g (llb) grated courgette (Zucchini)
50g (2oz) sultanas
450g (llb) grated apple

250g (8oz) of cream cheese (can be low fat)
Juice & zest of an orange

Mix all the dry ingredients together; add the eggs then water, syrup, fruit and courgettes.(zucchini). Continue to mix for another minute or two.

Divide mixture between two 500g (21b) loaf tins or two medium round tins which have been lined or well greased.

Bake in a preheated Moderately slow oven for about 1 hour 15 minutes - 160°C 150°C Fan, 325° F Gas Mark 3 - until a skewer comes out clean when inserted.

When cool spread with cream cheese mixed with orange.

If you want to be really different why not slice a few strips of courgette with a vegetable peeler lengthways and then blanch in hot water for 1 minute then drape them on the top.