Tracy Klass, Author at Woolworths TASTE

Afternoon tea

Tracy’s vegan mushroom-and-walnut pâté

30 minutes

Hanukkah recipes

Tracy’s root vegetable tzimmes

40 minutes

Afternoon tea

My father’s kneidlach

20 minutes for 45g small kneidles and 25 minutes for 80g bigger kneidles

Jewish holiday

Aunty Sarah’s flaumen (prune) tzimmes

5 hours

Ice cream

Aunty Irene’s Orly Whip Cassata

Butternut recipes

Sufganiyot/Doughnuts

15 minutes

Orange-and-macadamia cake

Serves 6

Difficulty Easy

Prep Time 2 hours

Cooking Time 1 hour

Ingredients

2 large unpeeled oranges
6 free-range eggs
250 g macadamia flour
250 g coconut sugar
1 t baking powder

For the icing, whisk:

125 g icing sugar, sifted
1–2 T lemon juice

Method

1. Preheat the oven to 190°C. Wash the oranges, then boil in a little water for almost 2 hours (or 30 minutes in a pressure cooker). Allow to cool, then cut open and remove the seeds. Blend to a pulp in a food processor or blender.

2. Whisk the eggs in a large bowl. Add the remaining ingredients, mix thoroughly and pour into a greased 23 cm springform cake tin.

3. Bake for 1 hour. If the cake is still very wet, leave it in the oven for a little longer. Cool in the tin before turning out. Drizzle with the icing before serving.

Find more cake recipes here.

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Bianca Strydom

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Recipes & Articles by Tracy Klass

Aimee’s rugelach

Tracy’s potato latkes

Tracy’s vegan mushroom-and-walnut pâté

Tracy’s root vegetable tzimmes

Audrey’s chocolate brownies

Tracy’s potato kugel

My father’s kneidlach

Aunty Sarah’s flaumen (prune) tzimmes

Aunty Irene’s Orly Whip Cassata

Butternut kugel

Sufganiyot/Doughnuts

Orange-and-macadamia cake

Orange-and-macadamia cake

Ingredients

Method