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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This is a classic Italian cheese cake that reminds me of the very old Sephardi nut cakes from Spain and the Roman Empire.
125g/4oz ground hazelnuts
125g/4oz castor (fine) sugar
4 large eggs
Pinch of salt
Zest of and juice of a lemon or an orange
30g/1oz corn flour (starch) or potato flour
125g/4oz ricotta cheese (or cream cheese if unavailable)
50g/2oz 70% dark cooking chocolate - grated
50g/2oz 70% dark cooking chocolate
Preheat the oven to Moderately hot, 190°C, 165°C Fan, 375 °F/gas 5. line and grease a 28cm/11 inch spring clip cake tin (ie one with a loose bottom)
Separate the eggs beat the whites with the salt until they are very stiff, place to one side.
In a separate bowl, beat the butter and sugar together until pale. Stir in the lemon/orange juice. Add the egg yolks one at a time, beating in each one. Add the lemon or orange zest with the final yolk. Sieve the flour into the mixture then add the ground hazelnuts, the cheese and the grated chocolate: gently stir these.
Finally, with a metal spoon, fold the egg whites slowly into the mixture, taking care not to lose the air - we want to keep the mixture as light as possible.
Pour the mixture into the cake tin and bake in the preheated oven for around 25-30 minutes until the cake has just become slightly brown. It is cooked if a tooth pick inserted into the centre comes out clean.
Release from the tin and allow cooling before removing the base.
Melt the chocolate with a teaspoon of water and whilst the cake is still slightly warm spread over the top. Serve with crème fraiche and/or some stewed apricots.