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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
Dairy can be Parve, Vegetarian
Makes 2 cakes but does keep well - it is quite dark. My Rabbi thought it was honey cake till he tasted it and now he is hooked - by the way it can be parve
300g (10oz) butter or dairy free margarine
300g (10oz) castor sugar
200g (8oz) corn flour (white maize flour) or potato flour
300g (10oz) rice flour
200g (8oz) good quality marmalade - I use home made
2 large eggs beaten
100ml (4fl oz) orange or lemon juice (depending on the type of marmalade used)
½ tsp bicarbonate of soda
Sliced orange for decoration
Sieve the flours and bicarbonate of soda together. Cream the fat and sugar, add the eggs and a little flour, beat for several minutes until smooth, fold in the rest of the flour and marmalade Slowly add the juice until you have a batter of dropping consistency.
Pre-heat the oven to Moderately slow, 140°C fan, 160°C, 375°F, Gas 3.
Line 2 x 1 kilo (2lb) loaf tins.
Pour batter into the tins
Bake in a slow oven for 1¼ -1½ hours
Cool on a cake rack; serve with half moons of orange or dusted with icing sugar on top