- Flour130 Gram(s)
- Baking soda1 Teaspoon(s)
- Sugar400 Gram(s)
- Egg1 Piece(s)
- Apricot25 Gram(s)jam
- Vinegar1 Teaspoon(s)
- Butter130 Gram(s)
- Milk350 Milliliter(s)
- Cream125 Milliliter(s)liquid
- Water125 Milliliter(s)
- Vanilla1 Teaspoon(s)vanilla extract
The malva pudding cake is one of my favourite dessert of all time. A very tasty cake recipe with few simple steps to make .
Making the malva pudding dough
Preheat the oven to 180 °.
Butter a mold, preferably glass or ceramic. Also prepare an aluminum sheet in the same size of the mold and butter only one side.
Sift the flour first, then add the sugar with the baking soda.
In another bowl, beat the egg then add the apricot jam, vinegar and melted the butter, meanwhile mix well after each ingredient.
Add the flour and the sugar mixture, three times in a row, alternating with the milk. Then Mix until you get a homogeneous and fairly liquid dough.
Cooking malva pudding cake
Pour into the dish, cover with the aluminum, buttered side down, then put in the oven immediately. Bake for 45 to 60 minutes, until the cake is cooked through and golden brown.
If necessary, continue cooking for 5 minutes without the aluminum to get more brown. The cake must be well cooked to properly absorb the sauce.
Preparing the sauce
When the malva pudding cake is almost done, prepare the sauce. Heat all the ingredients in a small saucepan over medium heat to dissolve the sugar and melt the butter.
Remove from the oven, prick the surface of the cake with a toothpick or a skewer to help it absorb the sauce, then pour all the sauce over it. Let sit for about 30 minutes after the cake has absorbed all or most of the sauce.
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serving the malva pudding cake
Serve warm or at room temperature, with custard or vanilla ice cream. Keep the cake in the fridge. It heats up well in the microwave.
This cake can also be made in cupcake molds, but make sure you do not overfill them.
Let cool and dress the cake with a pinch of icing sugar on top .