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
TO ORDER AT AMAZON.CO.UK CLICK HERE
This is one I often make for Chanukah - which is the only time cranberries are freely available in the UK. I use brown sugar as I like the extra richness to counter the sharpness of the cranberries but you can use white if you wish. When you cut it you will find it has made its own custard under the sponge. It also works well with other blueberries, blackberries and fresh currants.
5 large eggs
200g (7oz) unsalted butter
325g (11oz) soft brown sugar
75g (3oz) corn flour (white maize starch)
1 Orange (zest and juice)
100ml (3fl oz) single cream
250ml (9fl oz) milk
125g (4oz) fresh cranberries
Using 2 clean bowls separate the eggs. Beat the egg whites to the soft peak stage and put to one side.
Put the orange in some boiling water for a minute. Wipe dry this removes any coating on the rind and also releases more juice when it is squeezed.
Beat together the butter and sugar until soft and pale gold. Fold in the egg yolks one by one adding a quarter of the corn flour after the second egg, and another quarter after the fourth egg (prevents curdling).
Stir in the remaining flour, cream, milk, zest and juice of the orange and the cranberries. Mix well - if the mixture is a little tight add 1-2 tbsps of the egg whites.
Carefully fold rest of the egg whites into the batter using a metal spoon until they are incorporated but take care not to break them up and knock all that air out.
Butter a 2.5l (4 pt) baking dish. Pour the batter into this. Place dish in a bain marie (ie a larger roasting dish) fill outer dish with hot water until the reaches half way up side of inner dish. Place in a pre-heated Moderate oven and bake until golden about 45 minutes at 160°C Fan, 180°C, 375°F, Gas 4,