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Baking

Almond Polenta and Lemon Cake

Fat Free 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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Fat & Gluten Free Apple Cake

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)
100g(4oz) almonds
2sp baking powder
1tsp cinnamon

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.