Malva Pudding Cake

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:

1.  Preheat oven to 180°C. Grease and line a 20cm springform pan.
2.  In a large bowl, beat the sugar and eggs until fluffy. Add minced apricots and mix well.
3.  Warm the milk in a saucepan, then stir in bicarbonate of soda until dissolved. Set aside.
4.  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.
5.  Pour batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted into the centre comes out clean.
6.  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.
7.  Pour hot cream sauce over the hot cake. Let the cake absorb the sauce completely.
8.  Let the cake cool down slightly before removing it from the pan. Serve topped with custard and remaining apricots.
9.  Enjoy!