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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Parve, dairy free, vegetarian naturally gluten free
This is a very wet cake and some may find it bitter, to lessen the bitterness - remove the seeds or use sweet navel oranges. The best oranges, if you can get them for this cake, are Blood (Red) oranges and as these are the size of Sevilles (marmalade oranges) you will need 4
2 large oranges or 4 Seville Oranges
6 large eggs
250g (8oz) castor sugar
175g (6oz) ground almonds
125g (4oz) ground hazelnuts
2 tablespoons of honey
Pre-heat the oven to Moderately hot, 190ºC, 165ºC fan, 375ºF Gas 5. Line and grease a spring form tin (19 cm 8inch)
If using “waxed” oranges soak for 5 minutes in boiling water and scrub off the wax. Chop up entire peel, pith, seed, and flesh as small as you can or blitz in a food processor for a couple of minutes. Microwave the oranges in a covered bowl for 3-4 minutes to tenderise. Allow to cool.
Separate the eggs and in a clean grease free bowl beat the whites until stiff, reserve.
Mix together the yolks, sugar, oranges and nuts. Fold in the egg whites using a metal spoon. Pour into tin, bake for 50 minutes to 1 hour till the skewer comes out clean.
Allow to cool slightly before releasing tin so you can handle the clip.
Looks really good if you glaze with a little white icing and place a few orange segments on top!