200g Unsalted butter
200g Caster sugar
2 Large Eggs
80g Ground almonds
100g Cake flour
1tsp Baking powder
1/2 cup Amasi
4 - 5 Pears
Icing sugar to dust
3 Tbsp Almond flakes
2 cups Full cream milk
2 squirts Vanilla paste
1/2 tsp Vanilla extract
2 Cinnamon sticks
1 Egg
2 Egg yolks
3/4 cup Sugar
For the cake:
Cream butter and sugar in a stand mixer
Add the eggs and continue mixing
Add the baking powder, almond flour and cake flour to mixture as it mixes in spoonfuls until al flour is incorporated and then mix in the Amasi
Set batter aside
Peel the pears and chop finely
Fry the chopped pears in a pan until soft
Stir the cooked pears into the cake batter
Spoon into individual cake moulds and bake in the oven for 35-40 minutes at 180C
For the gelato:
Heat the milk in a saucepan with the vanilla and cinnamon sticks
Whisk together the eggs and sugar until frothy
Add the milk to the eggs slowly to temper the eggs, whisking constantly
Transfer milk and egg mixture back to the saucepan and heat slowly, stirring often
Once the mixture thickens slightly, transfer to an ice cream machine and churn until the desired consistency is achieved
Set in freezer until service
For additional pear elements:
Slice the pear lengthways thinly with a mandolin
Dry fry in a pan until dehydrated and set aside
Slice another pear into thicker slices and shape with a round cutter that is a similar size to the cakes
Fry the pear discs with maple syrup in a pan until soft
For finishing: Toast the almond flakes in a clean pan until light brown
Place a syrup glazed pear disc on each cake, sprinkle over some toasted almonds and sieve over a bit of icing sugar
Garnish with the dried pear slices
Place a quenelle of ice cream on each plate before serving
Watch My Kitchen Rules South Africa Season 2 every Sunday at 18:00, only on #MNet101.
Watch exclusive interviews with the judges and contestants right here on our website.
Follow the conversation on Twitter @MNet / #MKRSA or on our official M-Net Facebook page.