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 but can be Parve, vegetarian
One of my Purim cakes but of course its excellent all year and can be used a dessert
This is a version of an upside down cake - pineapple is the favourite in Britain. Reversing the cake reminds us how our world was turned upside down in Persia, the lemons are the sourness of Vashti when she has a rival and the brown sugar or honey is the sweetness of Esther
110g (4oz) rice flour
50 g (2oz) corn flour (starch) or tapioca flour (starch)
2 tsp g/f baking powder
150g (6oz) butter or vegetarian margarine
75g (3oz) soft brown sugar
Vegetable oil or butter, for greasing
4 tsp soft brown sugar
1 lemon cut into thin slices
In a large mixing bowl, or if you are feeling lazy an electric mixer, beat the butter and sugar together then sift in half the flours and baking powder. Add the eggs, one at a time to avoid curdling. Sift in the remaining flours.
Take a 15cm (6inch) loose bottom round cake tin and line with paper or cake liner. Grease with the butter, and sprinkle the soft brown sugar over this. Place the lemon slices on top of the sugar.
Pour over the cake batter and then put in a preheated Hot/quick oven, 205ºC , 400ºF, Gas Mark 6 for 25-30 minutes, or until the cake is cooked.
Cool in the tin and turn out onto a plate when cooled.