This dense spongecake, made with apricot jam in the batter, has its origin in the Cape Dutch kitchen and is quintessentially South African. As the cake comes out of the oven, it is drizzled with warm, creamy syrup and then served with vanilla custard. Yummy!
Easy Malva Pudding recipe:
Ingredients – Cake:
1 cup castor sugar
2 eggs (room temp)
1 tablespoon smooth apricot jam
1 ¼ cups cake flour
1 teaspoon bicarb of soda (5ml)
2 tablespoons butter (30ml)
1 tablespoon vinegar (15ml)
(pinch of salt)
Ingredients – Syrup:
125ml orange juice or brandy
Set oven to 190°C
Beat castor sugar and eggs until fluffy then beat in the jam until a creamy consistency
Sift dry ingredients into separate bowl.
Melt butter in a small pot on a medium heat and add the vinegar and milk
Add the above mixture (butter, milk, eggs) to the sifted ingredients and mix well. Add the eggs mixture and combine well.
Pour into an ovenproof casserole dish that takes about 2 liters.
Bake at 190°C for 45 mins until the top is nicely browned.
Melt all the syrup ingredients together in a small pot over a medium heat and pour over the pudding while it’s still hot.
Serve with vanilla custard.