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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

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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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Pesach Marmalade Cake

Parve, dairy free, vegetarian, naturally gluten free

I have used the same picture as on the previous page because they look identical when made

Ideal as part of a pudding, served in slices along with poached fruits and ice-cream, it is also lovely by itself with a cup of tea or coffee.















Ingredients

3 large eggs

110g/ 4 oz ground almonds

50g/ 2 oz caster sugar

Good pinch/ scant ½ teaspoon baking powder (optional)

175g/ 6 oz fine/medium orange marmalade



Method

Preheat oven to 350° F/ 180° C/ Gas Mark 4./ Moderate

Grease and line a 2lb loaf tin.

Beat eggs.

Add ground almonds, sugar and baking powder and mix thoroughly.

Add marmalade and mix again.

Put into prepared tin.

Bake in centre of oven for approximately 30 minutes.