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, no added fats
This is a very light cake that is made in a food processor. I make it from the good bits of windfalls. It is moist and yummy, and goes well with coffee. You could make it with walnuts to ring the changes or even pecans.
450g (½ kilo) eating apples - 8 medium apples)
200g (7oz) castor sugar
3 large eggs
150g (6oz) corn flour (maize starch - white powdery - sold as white polenta)
2sp baking powder
Preheat the oven to moderate, 160 C fan, 180 C, 390 F, Gas 4.
Place the nuts in the processor bowl and pulse to a flour like consistency. Place to one side.
Place the apples in the processor and blitz to small pieces.
Return the nuts to the processor and add the eggs, sugar, corn flour, baking powder and cinnamon. Pulse together to make a batter - this is very loose - it should be. The corn flour partially acts as a thickener as it cooks.
Pour into a greased 20cm (8 inch) round tin and bake for between 50 minutes to an hour. When it is cooked a tooth pick with come out clean when inserted.
Allow to cool before removing from the tin.