BM# 75: A-Z Bake Around the World: Day 13
Bake of the Day: M for Malva Pudding
Country: South Africa
We are at the half way point of this mega marathon and I have sweet treat to celebrate successfully getting to this point. Malva Pudding is a dessert from South Africa. It contains apricot jam and has a spongy caramelized texture. A sweet cream sauce is poured over the cake as soon as the cake comes out of the oven. When I read the recipe I thought it resembled tres leche cake -- where a sponge cake is baked and then soaked with sweet milk mixture. But that's where the resemblance ends. The cake part actually has more of a pudding texture.I used the recipe from Food52. I followed the recipe to the T except for reducing the quantity of sugar in the cake and in the syrup. Also don't pour all of the syrup at once on the hot cake. Gradually pour it, letting the cake absorb the syrup slowly. I poured more syrup while serving.It is best to serve this pudding warm out of the oven. But the leftovers can be refrigerated and warmed in the microwave for equally delicious treat. My kids and I thoroughly enjoyed this yummy treat. My husband wasn't a big fan of the squishy pudding texture which means more for us 🙂Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75.
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For the Cake:
- 1 cup all purpose flour
- 1 tsp baking soda
- Pinch of salt
- 1 tbsp Egg replacer whisked in 3tbsp water (or use 1 large egg)
- ¾ cup sugar
- 1 tbsp Apricot Jam
- 1 tbsp unsalted butter
- 1 tsp apple cider vinegar
For the Soaking syrup:
- ⅔ cup heavy cream
- 4 tbsp unsalted butter
- ⅓ cup sugar
- Pinch of salt
Make the Cake:
- Preheat oven to 350°F. Grease a 1.5qt casserole pan or a 8~9" square baking pan.
- Combine flour, baking soda and salt in a bowl and set aside.
- Melt the butter and add vinegar and milk. Whisk well.
- In another mixing bowl, combine the egg replacer mixer and sugar. Whisk until sugar is completely dissolved. Add the apricot jam and mix to combine.
- Add the flour mixture and milk mixture alternately to the egg replacer mixer. Mix until well combined.
- Pour the batter into the prepared baking pan; cover with aluminum foil and bake for 45 minutes or until the pudding is golden brown on top and set.
Make the Soaking Syrup:
- Combine all the ingredients for the syrup in a small saucepan. Cook until the butter is melted and all the ingredients are mixed together.
- Pour the syrup over the pudding as soon as it comes out of the oven -- I added the syrup gradually waiting for the previous addition to soak up. Serve warm.