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
TO ORDER AT AMAZON.COM CLICK HERE
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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.
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
Preheat oven to 350° F/ 180° C/ Gas Mark 4./ Moderate
Grease and line a 2lb loaf tin.
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.