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I never consciously intended to put a lot of gluten free recipes on this blog, but given that my partner is on a gluten free diet, inevitably a lot of them come up. So this is a recipe that is gluten free, but has not been adapted – it has always been gluten free. Line the base of a 23cm springform cake tin with baking parchment and grease the sides with butter. Combine the almonds, polenta, lemon zest and baking powder and add gradually alternating with an egg, and beating thoroughly. Spoon the mixture into the cake tin, then hold the side and tap the underside to level out the mixture. Bake for around 40 minutes – the cake will shrink away from the edge when it is done. Prick the cake all over with a skewer or cake tester, then pour over the syrup and leave to cool.

Remove the cake from the tin then turn upside down onto a plate (so all the holes are at the bottom and the syrup will start to move back through the cake).
This entry was posted in Recipes and tagged amaretto, dessert, gluten free, polenta, recipe, vegetarian by Dan Main. Place a little bit of vegetable oil onto the top of the egg roll using either a brush or your finger.
These apple pie egg rolls look delicious, I have tried to make something similar and failed.
As I mentioned the other day, some deli meat got pushed to the back of the fridge and I had to do something with it before it turned.
I go through spurts where I try to put all sorts of foods in there to see what I can come up with. There are several ways to do it, so do whichever works best for you or the one on the package.

By the time I found it, there wasn’t enough life left in it to get several days worth of sandwiches out of it.
One of the many things that I appreciate about traveling is the opportunity to try new foods. The resulting egg rolls are sweet and tasty, and pair really well with a glass of cold milk.

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