#image_title
Treat yourself to this mouthwatering Malva Pudding Cake, made even better with the rich taste of Ladismith Unsalted Butter. Soaked in a luxurious cream sauce and served with luscious canned apricots and custard, this cake is perfect for sharing with family and friends! Serves 6-8.
Ingredients:
Cake:
- 1 cup sugar
- 2 eggs
- 410g can of apricot halves in syrup (6 apricots finely minced, the rest and syrup reserved)
- 1 tsp. bicarbonate of soda
- 1/3 cup milk
- 1 cup cake flour
- 1/2 tsp. salt
- 1 tbsp. Ladismith Unsalted Butter, melted
- 1 tsp. vinegar
Sauce:
- 1/2 cup Ladismith Unsalted Butter
- Reserved syrup from canned apricots
- 2/3 cup cream
- 2 tsp. vanilla essence
To Serve:
- Custard and remaining apricots
Method:
- Preheat oven to 180°C. Grease and line a 20cm springform pan.
- In a large bowl, beat the sugar and eggs until fluffy. Add minced apricots and mix well.
- Warm the milk in a saucepan, then stir in bicarbonate of soda until dissolved. Set aside.
- Sift cake flour and salt together. Gradually add to the egg mixture, alternating with the milk mixture. Mix until combined. Stir in melted butter and vinegar.
- Pour batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted into the centre comes out clean.
- While the cake bakes, melt the 1/2 cup butter in a saucepan over medium heat. Add reserved apricot syrup, cream, and vanilla. Simmer for 2-3 minutes, stirring occasionally. Remove from heat.
- Pour hot cream sauce over the hot cake. Let the cake absorb the sauce completely.
- Let the cake cool down slightly before removing it from the pan. Serve topped with custard and remaining apricots.
- Enjoy!
