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I adapted this South African dessert recipe and made a cake. With the sauce poured over while hot, it gives it a moist texture. So I named it Malva Pudding Cake.
3 tbs butter
1 c white sugar
1/2 c brown sugar
3 c all purpose flour
1 tbsp baking soda
1 c + 2 tbsp milk
3/4 tsp salt
3 tbsp apricot jam
3 tbsp brown vinegar
Preheat oven to 350 F.
Cream butter and sugar together. Add eggs one at a time and beat well.
Sift flour and salt together. Set aside.
Mix baking soda into the milk and add to the egg mixture and mix lightly. Add jam and vinegar, then dry ingredients and mix just until smooth.
Pour batter into a prepared 13 x 9-inch pan.
Bake for 25 – 30 minutes or until cake is done.
1 can evaporate milk
1 can water (an equivalent of the evaporated container)
1 1/2 c sugar
3 tbsp butter
2 tsp vanilla
Mix milk, water, and sugar in a saucepan. Bring slowly to a boil while stirring. The sugar should be dissolved before the mixture boils.
Simmer for 10 minutes, add the butter and vanilla.
Poke holes with a fork into the cake and pour mixture over the cake when it is done. It helps to “pull” holes in the cake towards the middle so to get the sauce evenly spread throughout the cake.
Cool down and serve as it is.
Prepared, tried and tested Haniki En Pieter Theron
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