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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Dairy - vegetarian and naturally gluten free
This luscious cake cuts into about 10 servings
One from the Italian family
You will need to grind the almonds yourself in either a food processor or a grinder as they need to be quite coarse unlike ground almonds that are too fine for this cake.
100g (2oz) fine polenta
200g (4oz) toasted flaked almonds
1tsp baking powder
100ml (3.5 fl oz) light olive or sunflower oil
100g (2oz) unsalted butter
2 large eggs
100g (2oz) icing sugar (powdered sugar)
2 Lemons (zest and juice)
Melt the butter and add the oil as you are doing this beat the eggs and the sugar together until light and fluffy, fold in the butter mixture and the zest and juice of the lemons, the mix may split slightly but don't worry.
Sift in polenta and baking powder - to add extra air and then fold in the coarsely ground almonds. The batter should be of dropping consistency as the polenta expands on cooking if it is not add a little water.
Grease and polenta (or line with a parchment liner) a 20cm (8inch) round loose bottomed cake tin
Pour the mixture in and bake for 40 minutes in a pre-heated Moderate oven at 160 C fan, 180 C, 350 F, Gas 4.
Do not remove from the tin until cool
Dust with a little more icing sugar before serving.