Rosh Hashanah Archives

Jewish holiday

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

Pistachio-and-strawberry roll cake

15 minutes

Rosh Hashanah

Apple-and-honey cake

35 minutes

Apple-and-honey cake

Serves 8

Difficulty Easy

Prep Time 40 minutes

Cooking Time 35 minutes

Ingredients

125 g unsalted butter, at room temperature
115 g caster sugar
3 extra-large free-range eggs
1/2 t vanilla
120 g cake flour
2 t baking powder
1/4 t salt
2 T milk
4 - 6 Granny Smith apples, peeled, cored and cut into wedges

For the syrup:

50 g unsalted butter
4 T honey

Method

1. Preheat the oven to 180ºC. Cream the butter with the sugar until very light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla.
2. Sift the flour, baking powder and salt together, twice. Fold into the egg mixture. Stir in the milk, adding a little more if the mixture seems too stiff.
3. Turn into a greased 20 x 30 cm baking dish. Arrange the apple wedges in neat rows on top of the batter.
4. Bake for 30–35 minutes, or until a tester comes out clean. To make the syrup, melt the butter with the honey. Prick the cake all over and pour the hot syrup over the hot cake.

Find more cake recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom

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Tracy’s root vegetable tzimmes

My father’s kneidlach

Aunty Sarah’s flaumen (prune) tzimmes

Aunty Irene’s Orly Whip Cassata

Butternut kugel

Pistachio-and-strawberry roll cake

Mixed salad greens

Apple, honey and almond cake

Chicken broth with mandlach

Slow-braised duck legs

Apple-and-honey cake

Apple-and-honey cake

Ingredients

Method