Gluten Free Chocolate Cake

Ingredients

5 eggs
450g dark chocolate
200g margarine
325g sugar

Method

Melt together the chocolate, marge and sugar. Leave to cool slightly.
Beat the eggs then mix in the chocolate. Pour into a lined cake tin.
Bake at 180 for 30 mins.

Cinnamon Balls

Ingredients

500g ground almonds
225g sugar (use half caster and half icing sugar)
4 egg whites
2 tbsps cinnamon
Icing sugar to coat

Method

Whisk the egg whites until stiff peaks form, then mix in the remaining ingredients. Form into balls. Bake for 10-12 mins. While they're still warm, roll them in icing sugar to coat.

Lemon Bars

Ingredients

1 Pie base, baked
4 eggs
1 1/2 cups sugar
1/3 cup lemon juice
Zest of 1 lemon
2 tbsps marge, melted
2 tbsps cornflour

Method

Whisk the eggs and sugar. Beat in the lemon juice, zest, marge and cornflour.
Pour this into the baked pie base, and bake at 180 for 20-30 mins or until set.

Variations:
- Meringue topping: Whisk 4 egg whites until stiff, then gradually whisk in 150g sugar and 2 tsps cornflour. Bake the lemon bars for 20 mins, remove from the oven, spread the meringue mix over it, and return to the oven for another 20 mins - cover with foil if the meringue starts to get too brown.
- Crumble topping: Mix 1/3 cup flour with 30g melted marge and 1 1/2 tbsps sugar. Either bake the crumbs separately and sprinkle over the lemon bars when they're done, or partially bake the lemon bars, then sprinkle with the crumbs and finish baking.

Lemon curd filling (for Lemon Meringue Pie):
1 1/4 cups water
1/2 cup lemon juice
200g sugar
4 tbsps cornflour
45g marge
3 egg yolks

Method
In a saucepan over low heat, whisk the water and lemon juice into the cornflour. Stir in the sugar and egg yolks. Heat gently, then add marge and bring to the boil and simmer for 2 mins until thick. Pour into the base. Spoon the meringue over the top and bake for 25 mins.

Pesach Chocolate Chip Cookies

Ingredients

140g marge
1 cup sugar
2 tbsps syrup
2 eggs
1 cup ground almonds
1 cup potato flour
3 tsps baking powder
1 3/4 cups chocolate chips

Method

Cream together the marge, sugar and syrup. Mix in the eggs, then the ground almonds, potato flour and baking powder. Mix in the chocolate chips.

Drop teaspoonfuls onto lined trays, spaced apart. Bake at 190 for 12-15 mins. They will spread so if they stick together just cut them to separate.

Variation: To make them with flour, replace the ground almonds, potato flour and baking powder with 2 cups sr flour, and use 175g marge.

Strawberry Macaroon Pie

Ingredients

1 pie base
500g strawberries (or other fruit)
3 tbsps sugar

Macaroon Topping

3 eggs
3/4 cup sugar
4 tbsps water
2 tbsps marge
1 tsp almond essence
150g flaked coconut
3/4 cup ground almonds
1/4 cup potato flour
Flaked almonds

Method

Cut the strawberries into large pieces and mix with the sugar. Pour into a baked pie base.
Whisk the eggs, sugar, water, marge and almond essence. Stir in the coconut, ground almonds and potato flour. Spread this over the strawberries. Sprinkle over some flaked almonds and bake at 180 for 30 mins.

Pesach Pie Base

Ingredients

1 cup ground nuts (almonds, walnuts etc)
1/4 cup potato flour
1/4 cup matza meal
45g marge, melted
3 tbsps sugar
2-3 tbsps water

Method

Mix together all the ingredients, and press the mixture into a dish. Bake at 180 for 20 mins.

Almond Cake

Ingredients

3 eggs, separated
150g sugar
160g ground almonds
1 tsp almond essence

Method

Whisk the egg yolks with the sugar, then fold in the ground almonds to make a thick paste. In a separate bowl, whisk the egg whites until stiff. Using a metal spoon, stir in a couple of spoons of the egg whites into the almond paste to loosen it. Then carefully fold in the rest of the whites.

Pour into a lined cake tin and bake at 180 for 35 mins.

Rich Chocolate Cake

Ingredients

175g dark chocolate
150g marge
4 eggs
150g sugar
200g ground almonds

Chocolate Glaze

80g dark chocolate
50g marge

Method

Melt the chocolate and marge together in a saucepan. Whisk together the eggs and sugar, then fold in the ground almonds. Mix the melted chocolate into this, pour into a greased cake tin and bake at 180 for 45 mins.

For the glaze, melt the chocolate and marge until smooth. When the cake is done, turn it onto a serving plate. Spread the glaze over it and leave to cool until the chocolate hardens.

Chocolate Roulade

Ingredients

4 eggs
115g sugar
115g dark chocolate
50g ground almonds

250mls whipping/double cream


Method

Melt the chocolate in a small saucepan until smooth. Whisk the eggs and sugar until thick, then fold in the ground almonds and the melted chocolate.

Pour this into a lined deep baking tray and bake at 180 for about 20 mins.

Whisk the cream with 1-2 tbsps sugar until thick.

When the roulade is done, leave to cool, then turn it out onto a piece of baking paper. Spread the cream over the middle of it, leaving a large area around the edges, then use the paper to help roll up the roulade carefully, with the seam underneath.

Serve dusted with icing sugar.

Lemon Cream Meringue

Ingredients

4 egg whites
225g caster sugar
1 tsp almond essence
50g ground almonds

Lemon Cream

250mls whipping/double cream
2 tbsps sugar
Grated zest of 1 lemon
2 tsps lemon juice

Method

Whisk the egg whites, then whisk in the sugar until stiff. Fold in the almond essence and ground almonds. Pour this into two square foil tins. Bake at 170 for about 1/2 an hour.

Meanwhile whip the cream, then add the sugar, lemon juice and zest and whip until thick.

When the meringues are baked, leave to cool, then turn out one onto a serving plate. Spread the lemon cream over it, then place the second meringue on top, and serve.