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
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.