Naturally Gluten Free Poppy Seed Cake

THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER

Gluten, Wheat & Soya Free Food filled with Flavour for all the Family

Available on kindle

Parve, dairy free, vegetarian

This is a very nice Purim cake, with lots of Persian spice and poppy seeds and excellent with a glass of wine or two. If you fancy then you could use some grated apple (about 75g (3oz) instead of the plantain). Seed cake is very English - don’t ask me why but I always remember my Mum having some at home - without the wine though!

50g (2oz) corn flour (corn starch)
75g (3oz) rice flour
25g (1oz) chickpea (gram) flour (helps bind together)
1 heaped teaspoon g/f baking powder
150g (6oz) soft brown sugar
2 large eggs
1 small plantain (or if not available a small banana)
75g (3oz) poppy seeds
6 tablespoons oil
125ml (4fl oz) kiddush wine
1 tablespoon ginger
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon coriander

Sift the flours and baking powder into a bowl. Mash the plaintain or banana (if too hard microwave for a minute). Add to the mixing bowl.

Add all the other ingredients and mix everything to form a pouring cake batter adding a little water if necessary.

Pour into a greased tin and bake in a preheated oven for 40 minutes at 400ºF, 205ºC ,Gas Mark 6, Hot (or quick) oven

Turn out and sprinkle with icing sugar once cool

If you trust the source of your spices use ground; if you don't grind them yourself from fresh.

Gluten Free Poppy Seed & Wine Cake