wp6e4fb020.jpg

Home
Snacks & Starters
Soups
Salads
Rice & Pasta
Breads

Fish
Meat
Poultry
Vegetarian Mains
Vegetables
Pastry

Baking - Cakes
Baking - Cookies/Biscuits
Deserts
Pesach Pages

Contact Me

Home

Baking

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)

Cottage Cheesecake

Cheesecake - Italian Style

Lemon (or Orange) Cheesecake

Cheesecake - Rhubarb & Ginger

Chocolate Roulade

Sticky Chocolate Orange Cake

Courgette Cake

Fresh & Dried Fruit Cake

Honey Cake

HRT Cake

Lemon Reverse Cake

Marmalade Cake

Orange 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

TO ORDER AT AMAZON.COM CLICK HERE

TO ORDER AT AMAZON.CO.UK CLICK HERE

wp9b22a563.jpg

Gluten Free Almond, Polenta & Lemon Cake

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.