Name: Mieliepap cake with a buffalo yoghurt icing
Prep time: 120 min
Total time: 120 min
Yield: serving
Cuisine: Bake
Ingredients: 100 g pistachios crushed; 100 g almond flour; 50 g maize meal; 50 g cake flour; 7 g Baking powder; 1 g salt; 200 g sugar; 3 eggs; 75 ml olive oil; 2 naartjies; 115 g butter melted; 2 eggs just the yolks; 250 ml milk; 50 g sugar; 20 g cornflour maizena; 2 ml Vanilla essence; 125 g yoghurt buffalo; 750 ml cream; 250 ml milk; 10 eggs yolks only; 100 g sugar; 25 g glucose; 7 rooibos tea bags; 3 peaches; 50 ml olive oil; 50 ml Goldcrest Pure Honey

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Ingredients (26)

Mieliepap sponge:

100 g	pistachios — crushed
100 g	almond flour
50 g	maize meal
50 g	cake flour
7 g	Baking powder
1 g	salt
200 g	sugar
3	eggs
75 ml	olive oil
2	naartjies
115 g	butter — melted

Buffalo yoghurt icing:

2	eggs — just the yolks
250 ml	milk
50 g	sugar
20 g	cornflour — maizena
2 ml	Vanilla essence
125 g	yoghurt — buffalo

Rooibos ice cream:

750 ml	cream
250 ml	milk
10	eggs — yolks only
100 g	sugar
25 g	glucose
7	rooibos — tea bags

Honey Roasted peaches:

3	peaches
50 ml	olive oil
50 ml	Goldcrest Pure Honey

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Method:

For the mieliepap sponge:

Preheat oven to 160°C and line a cake tin or baking tin with parchment paper. Mix pistachios, almond flour, maize meal, cake flour, baking powder and salt together.

Cream the eggs and sugar until lighter in colour and thickened. Add the olive oil, juice of 2 naartjies, naartjie zest and melted butter to the creamed mixture. Fold the dry ingredients into the egg batter and pour into baking tin.

Bake for 30-35 minutes until cooked, test with testing needle. When fully baked, remove from baking tin and leave on cooling rack to cool. When the cake has cooled down cut into small “block” portions or leave as a whole.

For the buffalo yoghurt icing:

Cream yolks and sugar together. Make a slurry with the corn flour and a little bit of the cold milk. Scald the rest of the milk. Temper the milk into the egg mixture and return to the heat.

Stir continuously and cook until a thick custard.

Flavour with vanilla essence. Use 125g crème patisserie and 125g fresh Buffalo yoghurt and whisk until a smooth paste is formed to make the complete icing.

For the rooibos ice cream:

In a pot, scald the tea bags in cream and milk. Combine the yolks, sugar and glucose.

Temper the scalded mixture into the egg mixture. Return the scalded mixture to the heat and cook slowly while stirring continuously; to 83°C.If you have an ice cream machine, follow procedure for churning ice cream.

TIP: If you do not have an ice cream machine

Chill the ice cream mixture over an ice bath.

Meanwhile, freeze an empty freezer-safe shallow bowl or pan. Stainless steel works well for this.

Place the cold mixture into the cold pan. Chill for about 20 minutes and check your ice cream.

As the edges start to freeze, stir the mixture rapidly with a whisk or spatula to break up the partially frozen ice cream.

This will help make it smooth and creamy. You cannot over-beat. Return to the freezer. Stir ice cream vigorously every 30 minutes until it is firmly frozen.

This may be repeated 4 to 5 times until mixture is smooth and creamy. If ice cream becomes too hard, place it into the refrigerator until it becomes soft enough to beat and continue the process.

Ripen the ice cream by storing it in a covered freezer container until ready to serve.

For the honey roasted peaches:

Cut the peaches in halve and remove pip from middle. Line a pan with parchment paper and place on medium heat. Cover peaches in honey/oil mixture and place on parchment paper in pan.

Fry peaches on their flat side until golden brown. Remove from pan and place on tray with skin side facing up. Place under grill or salamander until the skin is ready to come off, remove skin.