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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

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Gluten Free Marmalade Cake

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